Step 1 - Finely dice 1 to 2 ribs of celery and 1 onion. Mince 3 cloves of garlic and chop a small bunch of Italian parsley. You can adjust the amount of celery depends on how big or long they are, I used 2 ribs in the video.
Step 2 - In a large sauce pan, with a tablespoon of olive oil, sweat the celery and onions on low heat for 7-9 minutes. You want them to be completely softened but you don't want them to brown. Add in freshly ground pepper, salt, vinegar(optional), sugar, cayenne pepper and dried herbs.
Step 3 - Once they're completely softened, add in minced garlic and cook it for a minute or two. **(In fact, you should add in tomato paste and cook for another 2 minutes after this step, I was rushing because I had to go out for a dinner for CNY, so I forgot... shame....) 
Step 4 - Pour in 2 cans of crushed plum tomatoes,1 cup of water and chopped fresh Italian parsley. Turn the heat to medium or medium high and bring it to a simmer. 
Step 5 - Once it comes to a simmer, turn the heat back to low and let it simmer for 1.5 hour covered. Stir continuously to prevent the bottom from sticking. If the sauce gets too thick, add another splash of water and continue cooking.
Step 6 - After 1.5 hour, continue cooking and reduce the sauce uncovered for about 15-20 minutes. Add in tomato paste(if you did it in step 3, you can't just leave it, but if you think your sauce needs more colour, you can adjust by yourself. Why? Cause u're the boss of your sauce:P).
Ingredients:
1-2 ribs of celery
1 onion
1 tablespoon olive oil
1 1/2 teaspoon freshly ground pepper
1 teaspoon salt
2 teaspoon white sugar
2 teaspoon white vinegar (optional, but I recommend my sauce to have some acidity)
1/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
1 teaspoon dried bay leaf (or 1 whole bay leaf)
1 teaspoon cayenne pepper
3 cloves of garlic
2 cans of plum tomato (mine was 28oz each, so 56oz together)
1/2 cup of chopped fresh Italian parsley
1 cup water
2 tablespoon tomato paste
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