1 tablespoon olive oil
1 medium onion, chopped
4 carrots, grated
5 cloves of garlic, minced
1 32-oz can chopped tomatoes
2 32-oz cans crushed tomatoes
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon red pepper flakes
1 teaspoon dry Italian seasoning
2 tablespoons freshly chopped basil
Heat olive oil in dutch oven or stock pot. If using a dutch oven, pre-heat oven to 300 degrees.
Once oil is hot, add carrots and onions and saute for 3 minutes. Add garlic and saute for another minute, adding all seasonings to the pot, except basil.
Add the tomatoes and stir. Cover the pot and simmer on low or transfer to the oven.
Cook for 2 hours at 300 degrees, then lower oven to 200 degrees until you are ready to serve sauce. Right before serving, add freshly torn basil.