Italian Tomato Gravy

Ingredients

• 2  bay leaves 
• 1  carrots finely chopped
• 2 tablespoons basil fresh chopped
• 1 tablespoon thyme leaves fresh
• 3  garlic cloves chopped
• 0.5 cup olive oil extra-virgin
• 1  onion diced
• 2 tablespoons oregano fresh chopped
• 56 ounce plum tomatoes whole peeled canned
• 1 pinch pepper flakes red
• 0.3 cup red wine 
• 6 servings salt and pepper black freshly ground
• 1 pinch sugar 

Equipment

• sauce pan
• pot

Directions

1. Heat olive oil in a large saucepan over low heat.
2. Saute the garlic, red pepper flakes, and herbs for 2 minutes until the herbs are fragrant and garlic is golden (but not overly brown.) Raise the heat to medium, add onion and carrot; cook for 5 minutes until they breakdown and are soft. Deglaze with red wine and reduce to evaporate the alcohol. Hand crush the canned tomatoes and add to the pot, along with its liquid.
3. Add a pinch of sugar to cut down on the acidity from the tomatoes; season with salt and pepper.
4. Let simmer for 30 minutes, uncovered.