Serves: 12
Total Calories: 88

1/4 cup olive oil
1 medium-size yellow onion, finely chopped
2 small carrots, peeled and finely chopped
2 cloves garlic, finely chopped
4 fresh basil leaves, chopped
1 small dried chili pepper, crushed, or a pinch of crushed red pepper
1 cup dry white wine
2 (28-ounce) cans (28 to 35 ounces each) imported Italian peeled tomatoes, with their juice or 6 pounds fresh plum tomatoes, peeled, seeded, and chopped

1 In a large saucepan, combine the oil, onion, carrots, garlic, basil, and chili. Cook over medium heat, stirring occasionally, until the vegetables are tender and golden, about 10 minutes.

2 Add the wine and bring to a simmer. Cook 1 minute.

3 Pass the tomatoes through a food mill into the pot or puree them in a blender or food processor. Bring to a simmer and turn the heat to low. Season to taste with salt. Cook, stirring occasionally, for 30 minutes or until the sauce is thickened. Serve hot. Can be made ahead and stored in a tightly sealed container in the refrigerator up to 5 days or in the freezer up to 2 months.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 88
Calories from Fat: 40

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* Sauces
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Bologna-Style Ragù
Butter and Sage Sauce
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Duck Ragù
Fake Meat Sauce
Fontina Cheese Sauce
Fresh Tomato Sauce
Garlic Sauce
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Molise-Style Pepper Sauce
Neapolitan Ragù
Olive Oil Mayonnaise
Olive Sauce
Orange Mayonnaise Sauce
Parsley and Egg Sauce
Pink Sauce
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Porcini and Meat Ragù
Pork Ragù with Fresh Herbs
Rabbit or Chicken Ragù
Red Pepper and Tomato Sauce
Roasted Tomato Sauce
Sausage Ragù
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Sun-Dried Tomato Sauce
Tomato Sauce with Onion
Tomato Sauce, Sicilian Style
Tomato Sauce, Tuscan Style
Truffled Meat Ragù
Tuscan Meat Sauce