To make an easy spaghetti sauce, cook Spanish onion, garlic cloves, thyme and carrot along with whole tomatoes in a pot. The first ingredients are sauteed until translucent and then cooked with the tomatoes until the mixture resembles a sauce.
Start by gathering 1/4 cup of extra virgin olive oil, a diced Spanish onion, four thinly sliced garlic cloves, 3 tablespoons of chopped fresh thyme leaves or 1 tablespoon dried thyme leaves, half of a medium carrot finely grated and two 28-ounce cans of peeled whole tomatoes.
Heat the olive oil on medium in a 3-quart saucepan. Add the diced onion and sliced garlic, and cook the mixture for about eight minutes until it is soft and slightly golden. Add the grated carrot and dry or fresh thyme, and cook until the carrot is soft. After about five minutes, crush the tomatoes by hand, and add them to the pot along with the juices from the cans. Bring to a boil while stirring often. Adjust the heat to low, and simmer the sauce for about 30 minutes until it is thick.
Season to taste with salt. Add al dente pasta such as spaghetti to the saucepan, and stir with the sauce to combine. Garnish with whole basil leaves or grated fresh Parmesan cheese.