2 or 3 Baby Carrots

Parmigiano Reggiano

Fresh Garlic, diced

Tomato Sauce

Whole Tomatos

1/2 Cream (or Cream)

Dried Garlic

Extra Virgin Olive Oil (Evoo)

S & P

In a large pot, heat the garlic in EVOO (extra virgin olive oil), and then add the tomato sauce and tomatos. Now slowly mix in the cream. Add salt and pepper to taste.

Grate in the baby carrots, and cook slowly, otherwise the sauce will burn. 3-5 hours.

Add parmigiano reggiano to taste. Slowly stir. A SpaghettiSauce.com exclusive, enjoy!