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In a 5 1/2- to 7-quart Dutch oven, heat oil over medium heat. Add onion and carrot; cook about 10 minutes or until very tender, stirring occasionally. Add garlic and oregano; cook for 2 minutes more, stirring frequently. Add wine; bring to boiling, stirring up any browned bits on the bottom of the pan. Boil gently about 10 minutes or until most of the wine is evaporated.
Add undrained tomatoes, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 25 minutes. Uncover and simmer for 20 minutes more. Stir in basil just before serving.