2 tablespoons butter
3 medium carrots, chopped
1 medium onion, chopped
3 cloves garlic, minced
1/4 cup finely chopped fresh Italian (flat-leaf) parsley, plus more for serving
1 cup Pomi finely chopped tomatoes
2 cups Pomi tomato sauce
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper, plus more for serving
1 teaspoon brown sugar
1/4 cup Kentucky bourbon
1/2 cup half-and-half
Melt the butter in a Dutch oven over medium. Add the carrots, onions, garlic and parsley.
Cook for 7 to 9 minutes, until the onions are translucent, being careful not to burn the garlic.
Stir in the tomatoes, tomato sauce, salt, pepper, brown sugar and bourbon. Bring to a boil; reduce the heat to a simmer, cover and cook for 30 minutes, stirring occasionally.
Stir in the half-and-half, and sprinkle with some more pepper and parsley
It serves four.