Spaghetti Sauce - my grandmother's

My grandmother, who arrived here from Italy many decades ago (and sadly left us after a long battle with Alzheimer's disease) cook boil a pot of rocks and it would taste amazing.

Her spaghetti sauce, and dinner at her house (this is my step-mother's mother) were the most amazing ever.

2 28 ounce cans good quality tomato puree
1/4 cup olive oil
4 garlic cloves, minced
2 carrots, 2 celery stalks, and 1 onion shredded on a box grater or in a food processor
salt and pepper
1 small can tomato paste
32 ounce box of chicken broth
2 cups dry red wine
2 bay leaves
Dried Italian seasoning
Dried oregano
Sugar
1 package of chicken drum sticks

Heat the olive oil in a large stock pot. Add the vegetables and garlic. Season with salt and pepper. Sautee on medium heat until soft. Stir in tomato paste (trick - open both ends - it slides right out.) Add 2 cans of tomato puree, chicken broth, wine, 2 tablespoons sugar, 4 tablespoons Italian seasoning, 2 tablespoons oregano, bay leaves. Bring to a boil, then immediately reduce to a simmer. Add chicken legs.

Stir every so often (the sauce should reduce be a few inches and be very thick on the bottom. Stir it up.) Simmer for 3 -4 hours. Taste after a couple of hours and adjust seasoning.

Remove bay leaves and transfer chicken legs to a dish and serve with whatever you use the sauce for. I never get to eat the legs, which are awesome, because my kids beat me to it.

Freezes well.