Ingredients
- 2 (35 ounce) cans tomatoes
- 14 cup olive oil
- 1 cup chopped onion
- 12 cup carrot
- finely chopped
- 4 cloves garlic
- finely chopped
- 14 cup dry red wine
- 2 tablespoons tomato paste
- 12 chopped parsley
- 1 tablespoon dried oregano
- 2 teaspoons dried basil
- 12 teaspoon ground nutmeg
- 12 teaspoon pepper
- salt (optional)
Instructions
- Drain tomatoes, reserve 1 cup juice.
- Crush tomatoes with back of spoon, set aside.
- Heat oil in saucepan on medium-low; add onions, carrots, and garlic.
- Cook and stir approx 10 minutes or until onions and garlic are wilted.
- Add tomatoes, reserved juice, and remaining ingredients.
- Cover, cook on medium heat for 15 minutes, stirring once.
- Remove cover, simmer 45 minutes, stirring occasionally.
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