Yield: 3 Cups
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Olive oil |
| 1 large | Onion, chopped |
| 2 \N | Cloves of garlic, minced |
| 1 large | Carrot, peeled and chopped |
| 3 pounds | Ripe Italian plum tomatoes, |
| \N \N | Peeled, seeded, and chopped |
| 6 ounces | Can tomato paste |
| 2 teaspoons | Chopped fresh oregano |
| 2 teaspoons | Chopped fresh basil |
| ¼ cup | Dry red wine |
| ½ pounds | Fresh mushrooms, sliced |
| \N \N | Salt and pepper to taste |
In a large, heavy skillet, heat the olive oil over medium heat and saute the onion and garlic until just transparent, about 5-8 minutes.
Stir in all the other ingredients except the mushrooms, and simmer over low heat for 30 minutes. Add the mushrooms, season with salt and pepper to taste, and simmer 5 minutes longer. Serve very hot.