Homemade Spaghetti Sauce

My husband, the Italian Stallion he is, taught me how to make the base of this sauce. I made some adjustments and now it's our signature pasta sauce. It comes out great every time. Don't be afraid of the carrot, it won't make a sweet sauce. It simply balances out the tartness of the tomatoes.

1 large white onion chopped
2 cloves of garlic chopped
2 carrots shredded
2 large cans of whole tomatoes ( preferably San Marzano) crushed
1 whole roasted red pepper diced
1-2 8 oz cans of tomato sauce
Red pepper flakes (to taste)
2 tbsp each fresh parsley and basil chopped
2-3 tbsp Italian herb seasoning or 2 tbsp of each of the following fresh herbs
Marjoram
Thyme
Rosemary
Sage
Fennel
1 bay leaf
3/4 C olive oil
Kosher salt and freshly ground black pepper to taste

Add two tbsp Olive Oil to large saucepan, with heat on med/low. Saute onion, garlic, carrots and all herbs except parsley and basil. Add both cans of whole tomatoes, you can easily crush them with your hands... the best tools in the kitchen. Add roasted red peppers and the pepper flakes. Add one can of tomato sauce. If you like a thinner sauce add the second can. Add salt and pepper. Cover and simmer all ingredients together for about 30-45 minutes. Remove bay leaf. Add the rest of the olive oil and puree the sauce with an immersion blender, this really marries all the ingredients together. Simmer another 3o min. Add the fresh parsley and basil. Serve over your favorite pasta with freshly grated Parmesan and freeze the rest for a lazy day!

Enjoy