Dice onion, celery into small size pieces

Mince garlic cloves

In a large saucepan, fry bacon until crisp, and remove from pan. Make sure to have browned bits on bottom of pan. Leave some bacon grease in pan too

Add olive oil to pan, then add onions and sauté until onions are soft and browned (med heat)

Add celery a minute after adding the onions

Add tomato paste to pot and stir until onions are coated/tomato paste has been cooked a little bit

Once onions and celery are soft, add minced garlic, saute 30 sec or until garlic is fragrant

Deglaze pan with red wine, scraping browned bits off the bottom of the pot with a wooden spoon

Once red wine is reduced by half, add in the 2 cans of whole tomatoes. Crush tomatoes in pot with wooden spoon

Bring to boil over medium high heat. Once boiling, turn down to medium/medium low until just simmering (simmer 5-10 min)

After 5-10 min simmer, add in desired seasonings (black pepper, oregano, Italian spice blend, celery salt) (onion and garlic powder can be used if flavor is not strong enough)

Let sauce cook for another 10 min at simmer, then turn heat to low

Let sauce cook partially covered on low for 45 min-1 hour and a half. Stir occasionally, scraping down the sides of the pot with wooden spoon

Once satisfied with sauce taste and consistency, add in fresh chopped basil and final seasoning of salt and pepper if needed