In a Dutch Oven, sauté the diced onions in olive oil until perfectly tender. Do not brown the onions. Add the diced carrots, celery, and red pepper flakes and cook for about 5 minutes or until vegetables are soft. Add the Soffritto Aromatics to the vegetables and cook, stirring frequently until fragrant, 2 to 3 minutes. Add the red wine and reduce it by half. Puree whole tomatoes, then add pureed tomatoes along with a cup of water to the pot. Let simmer for a good 30 minutes, stirring from time to time until you have a nice thick sauce. Set aside.
1/2 each yellow onion, 8 oz carrots, 3 each celery stalks, 1/4 tsp red pepper flakes, 1/2 cup red wine, 1 cup water, 1/2 cup tomatoes