2 T extra-virgin olive oil
2 medium onions, chopped
1 medium carrot, peeled and finely grated
1 tsp salt
1/4 tsp red pepper flakes, or to taste
1 large can (28 ounces) Italian tomatoes, crushed
1 large can (16 ounces) tomato paste
1 tsp sugar (optional)
1 bay leaf (Turkish)
2 T dried whole basil
1 tsp dried whole oregano
Small pinch fennel seeds
1/4 tsp ground allspice
4 cloves garlic, mashed Salt to taste
1. Heat the olive oil in a large pot over medium-high heat. Add the onions and carrot and saute until the onions are translucent.
2. Add the salt and red pepper flakes, then the tomatoes and tomato paste. Mix well, bring just to a boil, lower heat, and continue to cook at a simmer.
3. Add the sugar, herbs, and spices, and simmer uncovered for 30 minutes, stirring occasionally.
4. Add the garlic, and continue to simmer for 30 minutes more or until desired thickness. Add salt to taste. Remove the bay leaf.