Day Before Marinara

Heat the olive oil in a large pot over medium heat. Once heated, add onions and carrots. Stirring freqently, cook about 5-7 minutes until onions are soft. Add garlic and cook for 30 seconds. Deglaze the pan with the red wine and stir up any browned bits on the bottom. Cook for a few minutes until the liquid has reduced by half. Add tomatoes and their liquid, crushing them by hand. Add the basil, parsley, oregano, salt and pepper and stir to combine.

Turn heat up to high. Once the sauce starts to boil turn the heat down to low or medium low so it keeps a simmer. Cover and let simmer for about 2 hours, stirring occasionally.

Take the pot off the burner and uncover, let it slightly cool. In batches, puree the sauce in a blender. You can make it as smooth or chunky as you want. Refrigerate the sauce for a day or two and reheat when needed.