Little Joe's Spaghetti Sauce

I saved this from the Food section of the Los Angeles Times, probably some time in the 1980s. It was probably in the "S.O.S" column where readers request favorite recipes from restaurants. Little Joe's was a famous Italian restaurant in Los Angeles for many years.

3 Tbsp. oil
1 medium onion, minced
2 Tbsp. minced green pepper
1 stalk celery, chopped
1 clove garlic, minced
1 (1-pound 12-ounce) can whole tomatoes, chopped
1 (1-pound 12-ounce) can tomato puree
1 Tbsp. basil
1 tsp. crushed oregano
1 bay leaf
1/2 cup dry red wine
1 cup water
2 tsp. salt
1/2 tsp. black pepper
2 Tbsp. grated parmesan cheese

Heat oil in large heavy pot. Add onion, green pepper, celery and garlic and saute until vegetables are tender. Add tomatoes, tomato puree, basil, oregano and bay leaf. Simmer 1 hour, stirring frequently. Add red wine, water, salt and pepper. Simmer 1 hour longer. If sauce is too thick, add more water. When sauce is cooked, add Parmesan cheese and mix well. Makes about 12 servings.