2 tbsp. olive oil
2 sm. white onions, chopped
2 sm. carrots, chopped
1 garlic clove, minced, fresh
Ground pepper to taste
2 (2 lbs. 3 oz.) cans Italian plum tomatoes
3 tbsp. butter
1/4 tsp. dried hot red pepper

Saute the onions, carrots and garlic in oil until onions are soft. Grind in the black pepper and add the tomatoes. Stir the sauce well, and cook, uncovered for 20 minutes. Melt butter in the pan and add the sauce. Cook 15 minutes, stirring often. Yield: 1 quart.