Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cans          (28 oz.)crushed tomatoes
   2      Cans          (28 oz.) tomato puree
   1      Can           (18 oz.) tomato paste
     1/4  Cup           extra virginia olive oil
   1      Medium        onion -- chopped
   4                    bay leaves
   2      Cloves        garlic -- sliced
   1      Tablespoon    dry basil
   2      Teaspoons     seasoned salt
   1      Large         (Or 2) Carrots -- shredded

Preparation:

Heat oil in crock pot then add onion and carrot and garlic. Saute on high until transparent. Add tomatoes and seasonings (basil and seasoned salt) and add 1 can of water (or dry red wine) from the 18 ounce can that had the paste in it. Cook on low all day.