2 sprigs of fresh parsley (stems and leaves included)
1 28 oz can whole peeled tomatoes
In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until lightly golden in color, about 8 minutes.
Add the carrot and parsley sprigs and cook for another 5 minutes, until the carrot is soft.
Add the can of tomatoes and the juices, bring to a boil, and then lower the heat to a simmer. Cook for 30 minutes uncovered until the sauce has thickened. Remove from the heat and run the sauce through a food mill. This part is essential to give it the perfect texture. Taste and season with salt and pepper.
Toss the sauce with your favorite pasta or serve it with meatballs or chicken parmigiana. Enjoy!