Sugo Pomodoro Pino

Pino from Trulli's is truly (no pun intended) a great Italian cook in the middle of the German countryside. This recipe is the product of a five minute conversation after lunch there today.

450 gr Italian tinned peeled tomatoes
1 onion, minced
1 carrot, minced
handful of basil leaves (no stems)
EVOO
1-2 tsp butter
maldon sea salt
ground pepper
pinch of sugar

1. saute onion and carrot in EVOO until soft
2. add tomatoes, basil, salt and pepper, saute another 15-20 minutes until cooked
3. add pinch of sugar, cook another 10 minutes
4. blitz with a mixer in the pan
5. in another pan, saute garlic in EVOO and butter, remove garlic
6. add blitzed tomato sauce and warm before adding pasta to pan, perhaps with a bit of pasta water