Yield: 3 Cups
|3 tablespoons||Olive oil|
|1 large||Onion, chopped|
|2||Cloves of garlic, minced|
|1 large||Carrot, peeled and chopped|
|3 pounds||Ripe Italian plum tomatoes,|
|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|
|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.