1/4 cup extra virgin olive oil
1/2 red onion, roughly chopped
1 carrot, roughly chopped
2 celery stalks, roughly chopped
1/3 cup red wine
1 (28-ounce) can whole peeled tomatoes (pelati)
1 tablespoon finely chopped fresh Italian parsley, plus more for garnish
Kosher salt and freshly ground black pepper
Freshly grated Parmigiano-Reggiano cheese, for serving
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