Put tomatoes through food mill fitted with a medium grind disk. Discard the seeds and tomato skins left in the food mill from the straining of the tomatoes. Be sure to scrape off the pulp from the bottom of the food mill and include it with the strained tomatoes. Depending on the quality of the tomatoes, this should yield approximately 13 – 14 cups of strained tomatoes.

Heat olive oil in large stockpot over medium-high heat. Add the shallots, celery, carrots, and green pepper. Reduce heat to medium and sauté, stirring frequently, for 8-10 minutes or until vegetables have softened and shallots have become transparent. Add the minced garlic cloves and stir briskly for approximately 30-60 seconds, until garlic has become fragrant. Do not let garlic scorch.

Reduce heat to medium-low and add the strained tomatoes, tomato paste, brown sugar, red wine, and spices along with the salt and pepper. Stir well and increase heat to medium high, bringing mixture just to the boiling point. Immediately reduce heat to a low simmer. Cook sauce slowly for 2-3 hours, or longer, to allow flavors to develop and sauce to reduce and thicken. Stir occasionally to ensure sauce is not sticking to bottom of pot. When thickened to desired consistency, remove sauce from stove.

Sauce may be left and used as is or, for a smoother sauce, use an immersion blender after sauce has cooled slightly or, alternatively, transfer mixture to a blender to purée to desired texture. Passing puréed sauce through a wire mesh sieve will yield an even smoother sauce. Sauce may be frozen in airtight containers or zippered freezer bags of desired serving size. Use sauce as is over pasta of choice or as an ingredient in any recipe calling for tomato sauce.