Liquid Gold... aka... Persichetti Sauce recipe

This is for a medium sauce pot/stock pot:

4 large cans of crushed tomato's & 4 large cans of plain tomato sauce (not Italian style or anything else) Good brands to look for are Dei Fratelli, Contadina or Hunts
1 small onion chopped
3-4 fresh garlic cloves (chopped or minced)
1/2 cup chopped fresh parsley (flakes will work if you can't get the fresh)
5-6 fresh basil leaves chopped (flakes will work)
crushed red pepper
1/2 cup olive oil
salt (amount depends on taste. the canned sauce already has sodium so start by adding maybe a tablespoon and go from there)
1 tablespoon celery leaves chopped (flakes will work)
4-6 baby carrots (whole)
1/4 cup white wine optional

To start:
saute the garlic, onion, crushed red pepper, celery leaves/flakes and parsley with the olive oil on low heat. Do not burn the garlic!
add all the crushed tomato's and sauces. After you've added the last can, fill the bottom of the can with about 1/2 of water. Swoosh it around to get all the sauce out and then pour it into the other cans and do the same thing. After all of been swooshed add the saucy water to the pot. Stir in the salt, basil leaves, carrots and wine if desired. Turn up heat, bring to boil and then reduce heat to low-med and cook for 1 hour. Stir frequently so it does stick to the bottom.
Just an FYI. the sauce can be frozen and stored for future enjoyment.

Enjoy with your choice of pasta. My favorite brand is Barilla. I'm a fan of the penne or thin spaghetti.