What sauce should i use for my pasta?!

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I make a sauce sort of like that by starting with coarsely chopped garlic, 1/4' julienned onion, slivered carrot sauteed in olive oil then adding the pasta and tossing with parmesan cheese, some parsley and oregano, salt and pepper with maybe a little hot pepper flakes. Yum!

1 (28 ounce) can diced tomatoes 2 stalks celery, with leaves, chopped 2 carrots, peeled and chopped 1 small sweet onion, chopped 3 cloves garlic 1/2 (6 ounce) can tomato paste 2 cups water 2 cups red wine 1 teaspoon dried sage 1 teaspoon dried basil 1 teaspoon dried parsley 1 tablespoon dried oregano salt and ground black pepper to taste
Directions
Stir the diced tomatoes, celery, carrots, sweet onion, garlic, tomato paste, water, red wine, sage, basil, parsley, oregano, salt, and pepper together in a large pot and bring to a boil. Reduce heat to low and cook the sauce at a simmer until the carrots are tender, about 1 hour.
Pour the sauce into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean container. Alternately, you can use a stick blender and puree the sauce in the pot.
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Ingredients
2 large tomatoes 2 tablespoons olive oil 2 cloves garlic, crushed 1/2 teaspoon salt 4 large basil leaves, chopped
Directions
Bring a pot of water to a boil. Cook the tomatoes in boiling water until the skin begins to split, about 1 minute. Immediately remove the tomatoes and plunge into ice water for several minutes to stop the cooking process. Remove the tomatoes from the ice water; remove and discard the tomato skins. Cut the tomatoes into chunks. Blend the tomatoes in a food processor until smooth.
Heat the oil in a saucepan over medium heat; warm the crushed garlic in the oil until fragrant, being careful not to brown, 1 to 2 minutes. Add the blended tomatoes and salt; bring the mixture to a simmer and cook until the sauce thickens, 10 to 15 minutes. Remove the sauce from the heat and stir the basil through the sauce. Allow the sauce to sit for a few minutes to allow the flavor from the basil to blend into the sauce

Use the olive oil sauce with the veggies - they will taste lovely. Pasta can be eaten without sauce but it does need some lube to get it down - the olive oil sauce will be the best. Taste it without the garlic as the veggies have their own unique flavour.

Chef

Probably some fettucine alfredo sause may do