2 tablespoons butter 3 medium carrots, chopped 1 medium onion, chopped 3 cloves garlic, minced 1/4 cup finely chopped fresh Italian (flat-leaf) parsley, plus more for serving 1 cup Pomi finely chopped tomatoes 2 cups Pomi tomato sauce 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper, plus more for serving 1 teaspoon brown sugar 1/4 cup Kentucky bourbon 1/2 cup half-and-half Melt the butter in a Dutch oven over medium. Add the carrots, onions, garlic and parsley. Cook for 7 to 9 minutes, until the onions are translucent, being careful not to burn the garlic.