400 g (12 oz) spaghetti
6-8 Tbsp olive oil
2 medium onions, chopped
2 medium carrots, very finely chopped orgrated
about 4 garlic cloves
3 cups (800 g) canned chopped tomatoes with liquid
2 Tbsp tomato puree
1-2 tsp sugar
about 6 cups vegetable broth (or chicken broth)
parsley, basil, oregano, thyme, allspice (to taste)
In a pot, heat the oil and saute onion until translucent. Add carrots and garlic and saute for 1 more minute.
Add chopped tomatoes, tomato puree, sugar, spices and about 4 cups broth. Bring to boil and cook for about 15 minutes.
Add spaghetti and simmer until the pasta is tender, about 15 minutes. Stirr from time to time and add more broth while cooking to achieve consisteny you like.
Serve with grated Parmesan cheese (optional).