Red Sauce

I am Italian, so being able to cook a red sauce is an essential component in my cooking. I use this sauce for all sorts of recipes. I use it as a base for my meatballs and linguine, in Spanish Rice, or in a soup. This recipe is sure fire and simple, no fuss no muss. This makes a big batch enough for a large lasagna with some leftover, or a large spaghetti dinner and some left over for a soup or just freeze the extra for a quick last minute meal. Enjoy!

Ingredients:
1 onion
3 cloves garlic
4 Tbsp. olive oil
1-2 tsp. dried oregano
2-3 Tbsp. chopped fresh flat leaf parsley
4 small carrots grated
1/2 tsp. salt & fresh ground pepper
2 - 28 oz. can of tomato sauce
1 - 28 oz. can diced tomato
salt & pepper to taste
pinch of crushed red pepper

In a medium heated deep dish pan add olive oil and to that add onion and garlic. Add a pinch of salt & pepper. Add dried oregano and flat leaf parsley, stir. Tun to medium low heat and add grated carrots while stirring. Cook until carrots just start to soften, about 2 minutes, then add cans of tomatoes and end with 1/2 tsp. salt, some fresh ground pepper and a pinch of crushed red pepper, stir and let simmer covered on low heat for about 3 hours. Over time add a little water to keep sauce from thickening too quickly. Taste and add more fresh herb or salt & pepper as needed to fancy your taste buds. Fine!