In a large pot over medium-high heat, add olive oil and heat. Add onions and garlic; saute until the onions are translucent, approximately 8 to 10 minutes.
Add the celery, carrots, chile peppers, salt, and pepper. Saute until all the vegetables are soft, approximately 10 minutes.
Add canned tomatoes, bay leaves, other herbs (if using), and red wine. Reduce heat to low and simmer, uncovered, until the sauce thickens, approximately 1 hour. Remove and discard bay leaves and season with additional salt and pepper, if needed. Remove from heat and let cool until ready to use in your recipe.
* I used my food processor to finely chop up the vegetables.
** 1/2 jalapeno pepper may be used in place of the Serrano and Jimmy Nardello chile peppers. Learn about different types of chile peppers.
***Try 1/2 teaspoon fresh chopped rosemary, oregano, or thyme in your sauce or a combination of all.
Marinara Sauce Recipe: https://whatscookingamerica.net/KarenCalanchini/MarinaraSauce.htm