Total Calories: 88
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.
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