8 tbsp. olive oil
1 med. onion, chopped
1/4 c. chopped parsley
1 sm. peeled carrot
14 oz. water
1 (28 oz.) can crushed plum tomatoes or any good grade of crushed tomatoes
6 to 8 garlic cloves
5 fresh basil leaves
1/4 tsp. fennel seed
1/2 c. wine (optional)
Salt and pepper to taste

Saute garlic and onion until golden; not brown. Remove and blend in blender with 1/2 cup or more water to liquify. Return all ingredients in pan with oil. I also blend parsley and basil with garlic and onion. Bring to boil and simmer for 1 hour. Serve over thin spaghetti.