1 c. chopped onion
1/2 c. finely chopped carrots
2 lg. cloves, minced
2 tbsp. oil
1 (28 oz.) can tomatoes, cut up
1/2 of a 6 oz. tomato paste
1 tsp. sugar
1 tsp. oregano
1/4 tsp. salt
8 oz. fettuccine or spaghetti

In a medium saucepan cook onion, carrot and garlic in hot oil until tender but not brown. Stir in undrained tomatoes, tomato paste, sugar, salt and a dash of pepper. Bring to a boil. Reduce heat; simmer, uncovered about 30 minutes or to desired consistency. Serve over cooked pasta.