2 tbsp Olive oil
1 cup Onion (chopped)
1 cup Carrots (chopped)
3/4 cup Red wine
1 can (15 oz) Tomato sauce
1/2 cup Torn basil leaves

Heat the olive oil and sauté the onions and carrots for about 5 to 7 minutes until softened a bit.

Stir in the wine, simmer a few minutes then add the tomato sauce and cook the sauce, stirring occasionally, for 5 minutes.

Before serving, top with the basil leaves.