¼ cup extra virgin olive oil

½ medium yellow onion, finely diced

2 bell peppers, diced

3 stalks of celery, diced

4–5 large carrots, diced

4 cloves of garlic, minced

1 tbsp Italian seasonings

½ tsp sea salt, plus more to taste

¼ tsp black pepper

¼ tsp red pepper flakes

3 tbsp tomato paste

½ cup dry red wine (optional)

2 (28 oz) cans whole peeled tomatoes and their juices

Optional Vegan Parmesan:

1/4 cup raw cashews

2 tbsp hemp seeds

1.5 tbsp nutritional yeast

1/2 tsp sea salt

1/8 tsp garlic powder