Day Before Marinara

Directions

1. 1
   Heat the olive oil in a large pot over medium heat.
2. 2
   Once heated, add onions and carrots.
3. 3
   Stirring freqently, cook about 5-7 minutes until onions are soft.
4. 4
   Add garlic and cook for 30 seconds.
5. 5
   Deglaze the pan with the red wine and stir up any browned bits on the bottom.
6. 6
   Cook for a few minutes until the liquid has reduced by half.
7. 7
   Add tomatoes and their liquid, crushing them by hand.
8. 8
   Add the basil, parsley, oregano, salt and pepper and stir to combine.
9. 9
   Turn heat up to high.
10. 10
    Once the sauce starts to boil turn the heat down to low or medium low so it keeps a simmer.
11. 11
    Cover and let simmer for about 2 hours, stirring occasionally.
12. 12
    Take the pot off the burner and uncover, let it slightly cool.
13. 13
    In batches, puree the sauce in a blender.
14. 14
    You can make it as smooth or chunky as you want.
15. 15
    Refrigerate the sauce for a day or two and reheat when needed.