yummy tomato sauce

Meredith Stencil is our guest contributor for this one. You can also add this sauce over some steamed veggies if you don't want to use pasta.

**Notice there are a lot of ingredients in here that I say to have around the house**

Recipe from a friend from Torino, Italy.Enough sauce for about 10 oz pasta (little less than half the box) Double recipe for more. Serves 3-4

4 tablespoons olive oil
half onion chopped finely
1 carrot, peeled and chopped finely
1 14 oz can of diced tomatoes
1-2 cloves garlic, chopped
1/2 beef or chicken bouillon cube
1 red pepper
crumbled or dash of red pepper flakes (optional)
1/2 teaspoon salt (adjust to taste)
handful of chopped fresh herbs or teaspoon of drive ( oregano and rosemary if dried)
1-1 1/2 teaspoon sugar

Heat oil in wide skillet. Add onion, carrot and celery. Cook vegetables until wilted, stirring frequently. Add tomatoes, garlic, bouillon, red pepper, salt, herbs and sugar. Bring to a boil then reduce to low. Simmer on low heat for 30 minutes, stirring occasionally.