First, put together the herb bundle to really flavor the marinara sauce. Cut a big piece of cheesecloth and layer the bay leaves, thyme, rosemary and peppercorns on it. Gather up the bundle tightly and tie it tightly with kitchen twine to hold it together. Then get out a food processor and add the carrots, celery, onion, garlic cloves, cherry tomatoes and parsley. Run the food processor until the mixture is a smooth puree.

Now everything is ready to layer into the pot! Heat the olive oil over medium high heat in a sturdy dutch oven or stock pot. Transfer the puree from the food processor bowl into the pot to let it get fragrant for 2-3 minutes. Stir in the tomato paste and Worcestershire sauce and let them meld in for another minute.

Pour in the red wine and let it reduce for about 2 minutes. Then pour in the stock, crushed tomatoes and freshly grated parmesan. Add the herb bundle you made and submerge it into the sauce, then allow it to come to a boil. Reduce it to a simmer and let it gently bubble for 2 hours.

Remove the herb bundle and take the pot off of the heat. Use it immediately or allow it to cool before portioning it out into containers. This recipe yields 6 cups, and 3 cups is usually the perfect amount for a pound of pasta.