Chop the carrot, onion and pepper.
In a large pot, add a little olive oil and saute the vegetables, add a little salt to release their own water.
Stir with a wooden spoon.
When the vegetables are tender, remove from heat and pass through a mixer to form a paste,
Return to the pot, add the tomato pulp and add the paste.
Add a glass of water and a little salt.
Add red wine, paprika, the bay leaves, tomato paste and peperoncino.
Cover the pan and reduce heat to a minimum.
Let reduce for 30 minutes or 1 hour over low heat, go reviewing from time to time, add more water if the sauce becomes too thick.
Ad salt and serve with some delicious noodles or pasta you like.