This is by far the best "red sauce" I have ever had. The recipe comes from the kitchen of "Casa Gregorio" in Castro dei Volsei, Italy.
For 4 Serving(s)
Heat olive oil in a medium-large saucepan over medium heat. Add carrots and onion, and saute for about 5 minutes. Add garlic and continue to saute for 2 more minutes.
Add tomatoes and parsley. Bring to a boil over medium heat, and then lower heat to simmer. Partially cover the pot. Season with salt and pepper, and add basil. Continue to simmer for 30 minutes.
Serve over pasta.
Carrots are sweet, and neutralize the acidity of the tomatoes.
If you make this recipe without carrots, I suggest you add a ½ teaspoon of granulated sugar to the sauce.