Red Sauce Base - Marinara

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1/3 cup extra-virgin olive oil

1 large yellow onion, diced

4 cloves garlic, peeled and thinly sliced or minced

2 cups minced or grated carrots

1/2 cup dry red wine

3 tablespoons fresh minced thyme

Salt and freshly ground pepper

120 ounces canned whole peeled tomatoes, crushed

1 cup fresh basil leaves