Italian Tomato Sauce

2 T olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped
2 carrots, grated
2 cans plum tomatoes, with their juice, pureed in a blender
1 bay leaf
1 bunch parsley
1 pinch red pepper flakes
salt
black pepper
6 basil leaves, torn

Heat olive oil in a medium saucepan.  Add onions, garlic, and carrot and cook until soft.

Add pureed tomatoes, bay leaf, parsley, pepper flakes, salt and pepper.  Bring to a boil. Reduce heat and let simmer 30-40 minutes until sauce has thickened.

Remove bay leaf and parsley, add the basil and serve.