This pasta sauce is very simple and easy to make.  It's always a hit at home and it there is always leftovers for lunch the next day.  Because the ingredients are simple and few, it's important to get the best stuff.

Ingredients

• 1 - 28oz can of crushed tomatoes
• 1 - 15oz can of diced tomatoes
• 1 - 12oz can of to chicken broth
• 6 large cloves of garlic, sliced thin
• 1 medium yellow onion, diced
• 1 medium carrot, grated fine
• 2 tbs flour
• 1 tsp cayenne pepper (optional)
• 1-2 tsp oregano (I never measure)
• 1-2 tsp basil (there about)
• 2 Tbs Olive oil
• 1 bay leaf

Steps

1. Take a large pot and heat the olive oil on medium-high heat.  When heated add the sliced Garlic and stir till starting to brown.  Immediately take out all the garlic and set aside.  This is important and will give your whole sauce fabulous garlic flavor.
2. Add the onions, shredded carrot and bay leaf.  Reduce heat to medium and sweat the veggies till translucent.   Add back the garlic and continue to stir.
3. Add the flour and stir till combined.  You are making a roux here.  Cook the roux-veggie mixture till it starts to take on a light brown color and then deglaze the pot with the chicken broth.   
4. Turn the heat up to high and bring to a boil stirring continuosly.
5. Add the oregano, basil, cayenne and cracked pepper at this point.
6. Boil till the mixture gets really thick.
7. Add the can of crushed tomatoes and the can of diced tomatoes.
8. Cook for 30-45 minutes on very low heat uncovered.
9. season to taste.

Notes

I've been known to add other ingredients to see how it'll affect the final flavor.  Here are some good additions

• Tabasco
• Balsamic Vinegar
• Worcestershire Sauce
• Soy Sauce
• Capers
• Olives
• Wine, Red or White (switch out the chicken broth and add white wine for a really great flavor!)
• Parsley

If you have it in your fridge and you think the tastes go together, give it a try and see how it tastes.   Your options are unlimited!

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