Rotini in Ricotta Sauce

For the sauce:

1/2 Celery minced
1/2 Carrot minced
1/2 Onion minced
3 Garlic cloves minced
2 tbs Olive Oil
1 Can Tomato Puree (28 oz)
1/4 cup Red Wine
1 tsps Basil (dry)
1 tsp  Parsley (dry)
1 Bay leaf (small)

1 box Rotini
1 cup Ricotta

Instructions:

In a large pot bring 5 quarts of water to a boil.  Add rotini pasta and cook per package instructions.

In a pan, saute celery, carrots, onions in olive oil for 2-3 mins.  Add garlic and continue to saute for 1 more minute.  Stir in tomato puree, wine, basil, parsley and bay leaf; and bring to a boil.  Turn heat to low, cover pan and simmer for 1 hour.

Add ricotta and pasta to sauce in pan and mix well.  Remove bay leaf before serving.

Enjoy!