Red Sauce Recipe:
1 small or med carrot
2 garlic cloves
Jalapeno or bell pepper (if you desire a little more kick in your recipe)
Heat 3 tbsp olive oil in saucepan over low heat and add carrot, stirring occasionally for 5 min.
When carrot has softened a bit, add onion, garlic and bell pepper (if desired) Cook for another 5 min or so until onion has softened
Add about 1/2 cup red wine. This is subject to personal preference. If you want more of a wine flavor to your sauce, add more. Probably no more than a cup. Stir occasionally and simmer for another 5-8 min
Add 2 cans tomato sauce, salt and pepper (about 1 tsp pepper, 1/2 tsp salt), oregano (1/2 tsp) and basil (about 1 tsp dried or 1-2 tsp freshly diced.)
Let simmer for about 20 minutes until sauce is bubbling. At this point, taste the sauce, add more salt/pepper if needed and you’re ready to serve.
I use this sauce for pastas, lasagnas, anything similar.