Servings: 2

oil oil
1 onion diced 1 onion diced
1 carrot shedded 1 carrot shedded
2 cloves garlic minced 2 cloves garlic minced
1/2t dried oregano only if not using basil to finish ½t dried oregano only if not using basil to finish
pinch red pepper flakes pinch red pepper flakes
2T tomato paste- used whole can and it was good 2T tomato paste- used whole can and it was good
1/2c red wine- used white it was good ½c red wine- used white it was good
28oz tomatoes or sauce 28oz tomatoes or sauce
salt and pepper salt and pepper
fresh chopped basil only if you didnt use oregano fresh chopped basil only if you didnt use oregano

cook onion and carrot in oil for about 4 minutes, do not brown too much. add garlic, oregano and red pepper flakes, cook until fragrant. incorporate tomato paste well then stir in wine and cook until most liquid is evaporated. add tomatoes and simmer at least 30 minutes but the longer the better- add water as you go. salt at the end. stir in basil if using and cook only 5 minutes.

adapted from ina garten and serious eats  adapted from ina garten and serious eats
2/12/19  2/12/19
carrots are necessary to cut acidity of wine and tomatoes.  carrots are necessary to cut acidity of wine and tomatoes.