In a medium sauce pot, heat the olive oil over medium-high heat. Add the diced carrots and onions along with salt and pepper. Sauté until the onions become translucent and the carrots soften, releasing their natural sweetness. This step builds the foundation of flavor for your sauce.

Stir in the crushed garlic cloves and cook for about 2 minutes, or until fragrant and lightly golden. Be careful not to burn the garlic, as it can turn bitter and overpower the sauce.

Turn the heat up to high and pour the crushed tomatoes into the pan. Stir well, scraping up any browned bits from the bottom of the pot. Add the basil and stir again. The tomatoes will begin to bubble and simmer, infusing with the aromatic vegetables and herbs.

Stir in the sugar to cut through the acidity of the tomatoes. Allow the sauce to simmer gently on low heat for 5–7 minutes, stirring often, until slightly thickened.

Add in the fresh parsley and stir well. Let the sauce simmer for another 5 minutes to absorb the herbal freshness. Remove from heat, taste, and adjust the salt and pepper as needed.