Sauté onion, garlic and shallot in olive oil until fragrant. Add celery and carrots. Cook until veggies are brown and soft. A few pinches of salt and pepper along the way to help relieve moisture. Deglaze pan with red wine, scraping the bottom of the pan. Once the liquid has evaporated, add the bay leaf, thyme, tomato paste, and tomato sauce. Stir then cover and simmer for 20 or so minutes. Taste and add salt or pepper. Now, add heavy cream or milk. This will make the sauce less acidic and extra delicious. Stir and cook on low for 5 minutes.