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.