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Ingredients
  • ¼ cup extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
  • 1 medium yellow onion, grated
  • 3 garlic cloves, finely minced
  • 2 carrots, finely grated (use a food processor or a grater)
  • 28 oz canned crushed tomatoes
  • ½ cup water (pasta cooking water, preferred)
  • Kosher salt and black pepper
  • 1 tbsp dried oregano
  • 1 tsp sweet Spanish paprika
  • Pinch red pepper flakes, optional
  • Handful fresh basil, about ½ cup packed, torn
  • Handful fresh parsley, about ½ cup packed, chopped
  • subheading: To Serve:
  • ¾ lb  to 1 lb of cooked pasta of your choice
  • Cook Mode Prevent your screen from going dark
Steps
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