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.