Carrots

Ingredients

• 4 tablespoons olive oil
• 2 large onions, chopped
• 3 medium sweet peppers, chopped (any color)
• 3 carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 10 - 12 cups ripe tomatoes, diced (I remove the seeds from mine)
• 2 tbsp. dried oregano
• 1 cup red wine, I used Chianti
• 1 cup tomato paste
• 1/3 cup fresh parsley, chopped
• 1/2 cup fresh basil, chopped
• 2 tsp. ground fennel (optional)
• 2 tsp. salt
• 1 tsp. black pepper
• ¼ cup brown sugar
• 2 chicken bouillon cube
• Water, optional

Instructions

• Chop all the vegetables into small pieces.
• In a large pot over medium high heat, add the olive oil. Add the onions, peppers, carrots, celery and garlic. Cook for 10 minutes. Add the chopped tomatoes. Cook for 10 more minutes.
• Add the oregano, wine, tomato paste, parsley, basil, ground fennel, salt, pepper, brown sugar and bouillon cubes.
• Bring mixture to a boil, reduce heat to low and cook for 1 hour, stirring occasionally so the sauce doesn't stick to the bottom. If the sauce is to thick you can add water to the sauce. It will depend on how ripe your tomatoes are if you need to add some water.