Sicilian Grandmother's Tomato Sauce
rec.food.cooking/Chefchk (Nancy)
Makes about 6 cups

This is the sauce that my Sicilian grandmother taught me to make. I have tweaked it a bit, and feel free to experiment with other herbs.

3 tbsp olive oil
1 onion, chopped
10 cloves garlic, chopped (or 2 tbsp jar chopped garlic)
2 carrots, finely chopped
2 (28-oz) cans crushed tomatoes
1 (28-oz) can tomato puree
1/2 cup red wine
1/4 cup parsley, chopped (or 2 tbsp dried)
3 tbsp basil, julienne (or 2 tsp dry)

In a large stockpot, heat 3 tbsp olive oil on medium-high heat. Add onion, garlic and carrot, and saute until onion begins to brown. Add tomatoes and puree. Stir well. Add wine and bring to a boil. Reduce heat to low and let Simmer 45 minutes.

After 45 minutes, add parsley and basil and cook 15 minutes more.