Arrabiata Sauce

• FOR THE QUICKIE SAUCE:
• 1 Tablespoon Extra Virgin Olive Oil
• 1/2 whole Onion, finely chopped
• 1 whole Carrot, Peeled And Finely Chopped
• 4 cloves Garlic, Finely Chopped
• 1 teaspoon Crushed Red Pepper Flakes
• 1 Tablespoon Fresh Lemon Juice
• 1/2 cups Red Wine
• 1/2 teaspoons Freshly Ground Black Pepper
• 2 Tablespoons Chopped Parsley
• FOR THE BASE SAUCE:
• 1 Tablespoon Extra Virgin Olive Oil, For The "Quickie Sauce"
• 28 ounces, weight Tomato Sauce, For The "Quickie Sauce"
• 1/4 cups Tomato Paste, For The "Quickie Sauce"
• 2 Tablespoons Chopped Fresh Basil, For The "Quickie Sauce"

1. Note: Make the "Quickie Sauce" ahead of time so that you can add it into the Arrabiata sauce at the right time.
2. Heat the oil in a large saucepan over medium heat. Add the onion, carrot and garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the red pepper flakes. Stir in the "Quickie Sauce"(see directions below), lemon juice, red wine and pepper. Bring to a simmer. Reduce the heat to low. Simmer, uncovered, stirring occasionally, until lightly thickened, about 30 minutes. Add the fresh parsley just before serving. I think the longer you simmer the sauce the spicier it gets.
3. To make the "Quickie Sauce"...
4. Heat the oil in a large saucepan over medium heat. Add the tomato sauce and the tomato paste. Bring to a boil. Reduce the heat to low and add the basil. Simmer for about 10 minutes.

quickie sauce, olive oil, onion, carrot, garlic, red pepper, lemon juice, red wine, freshly ground black pepper, parsley, base sauce, olive oil, tomato sauce, ubc, fresh basil

Taken from tastykitchen.com/recipes/condiments/arrabiata-sauce/ (may not work)