Spaghetti With Meatballs: Takes All Day, But is Totally Worth It

I had some leftover carrots and celery from making all my stocks, so I figured I'd make Will's family spaghetti sauce recipe. Just be warned; this is not the stuff you get in the jar. Most Americans associate spaghetti sauce with the thin marinara sauce from Sicily and southern Italy. Will's family is from the Florence area, so his family's recipe more closely resembles a meatless Bolognese sauce.
First, stick equal parts celery and onion in a food processor and pulse until it's all diced up; squeeze out the excess liquid and and add it to a very large tall stock pot with a bit of hot olive oil. While they sweat, pulse seven cut up carrots in the processor until very diced up. Add to the pot only when the celery and onion become fragrant. Once all this starts to lightly brown, add a few cloves of garlic and a pound of sliced mushrooms; add more oil and cook until the mushrooms are browned. Then start to add a 20 oz can of diced tomatoes and six 6 oz cans of tomato paste. Add water by filling all the empty cans once and stir. Then add your spices; you need half a handful of Italian seasoning, two handfuls of basil, a handful of oregano, two-thirds of a handful of chopped Italian parsley, and just enough ground clove to coat the tip of a knife. Let this mixture simmer, stirring every five minutes to prevent scorching, on medium low until thickened. If it gets too thick, just add more water. In the last ten minutes of cooking, add a quarter cup of Chianti and a handful of grated Parmesan cheese.
Meanwhile, make your Italian sausage for meatballs. For every three pounds of meat, combine two Tablespoons each of sugar, garlic, fennel, sweet paprika, salt, and pepper. Add a quarter cup of sweet red wine and mix all the ingredients together. Mold into balls, distribute evenly on baking sheets, and bake at 350 degrees until browned and cooked through.
Serve all this with cooked spaghetti and, if desired, garlic bread.
Will said this is my best attempt yet at making this, but that it needed to simmer a bit longer because I added too much water. I plan on making meatball subs with the leftover sauce anyway, so that's not exactly a huge deal. I plan on freezing the rest and giving some to my parents and grandmother to use, since they tend to really like this recipe.