1 can peeled plum tomatoes (I seed them)
6 oz. beef broth
4 to 5 cloves garlic, chopped
1 to 2 tbsp. sugar
1/2 tsp. crushed red pepper
Olive oil
1 c. dry red wine
Sweet butter
1 sm. can stewed tomatoes
1 onion, chopped
2 to 3 carrots, sliced
3 to 4 tbsp. fresh basil
1/2 tsp. fresh ground pepper
1 tbsp. oregano
Flour

Saute onion, garlic, carrots in olive oil until onion and garlic are tender. Add tomatoes, broth, wine and seasonings. Bring to a boil and simmer until carrots are tender. Make roux with flour and butter. Add to sauce. Check seasonings. Puree mixture in blender and return to pot. Keep warm. Serve with linguine.