Salsa Emilese... qu'est ce que c'est?

Ingredients
1 medium onion
5 oz Shredded Carrots
7 clove garlic cloves
olive oil
1 oz red wine
1 Tbsp canned tomato paste
168 oz canned diced tomatoes - six big cans

Heat (salted) onion and carrots over med-high heat in a large pot or Dutch oven till they soften. Do not let them brown. Increase heat and add minced garlic to the pan. Saute briefly- do not let the garlic burn. Add dried basil and oregano, stir a couple times. Add wine and reduce till it has all evaporated.Add tomato paste and stir. Add canned tomatoes, stirring to mix all ingredients. Once sauce starts to boil, reduce heat to medium-ish and let it simmer half an hour or so. Cool and freeze or can it if you're that cool.