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. Makes about 12 cups, 24 (1/2-cup) servings.

For a smooth sauce, remove from heat after simmering uncovered for 20 minutes. Cool about 20 minutes. Transfer about 4 cups of the sauce to a blender; cover and blend until smooth. Repeat blending remaining sauce, 4 cups at a time, until all is pureed. Return all to the Dutch oven and heat through. Stir in basil just before serving.

Prepare as directed. Spoon sauce into an airtight container; cover. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months. Thaw frozen sauce in the refrigerator before using.