Shred the onion, celery and carrots separately using a hand-held shredder or food processor.  Heat the olive oil over high heat in a heavy-bottomed stock pot.  Add the shredded onion to the pot and cook until softened, but not brown–about 7-9 minutes, stirring often.  Add shredded celery to onion, stir and cook until soft, another 5 minutes.  Add shredded carrots to mixture, stir and cook until softened for another 5 minutes or so. 

Stir in red wine and cook for about a minute or so.  Add crushed tomatoes, basil, lemon zest, juice and salt to pot and stir.   Bring to a boil.  Reduce heat to low and simmer for about 45-60 minutes.  Add salt to taste.   Carefully put tomato sauce into a blender, or use a hand-held blender to process until smooth.  Use immediately with your favorite pasta.  Marinara sauce can be cooled and frozen in freezer-safe containers for up to 3 months.  Sauce can also be canned using a hot water bath and two-part lids.  Process quart jars for 40 minutes.