Spaghetti Sauce

1 loose cup cabbage, chopped
1 cup + 2 tablespoons extra virgin olive oil
1 cup celery, chopped (4 ribs)
1 cup carrots, chopped (3 carrots)
1/4 tsp. sugar
3 tsp salt
2 can tomatoes, peeled with juices

Cook cabbage, celery, carrots in oil until tender on medium-high heat stirring occasionally.  Add tomatoes, salt, sugar. Use a handheld blender to blend the ingredients until they are fine (if you don’t have a handheld blender, you can use a regular blender… it will take a few batches)
Turn the sauce on low heat and cook for an hour, covered.

Serve with rigatoni.
Sauce can be poured on top or mixed through pasta.