Categories: Sauces 
      Yield: 3 cups 
  
      3 tb Olive oil 
      1 lg Onion, chopped 
      2    Cloves of garlic, minced 
      1 lg Carrot, peeled and chopped 
      3 lb Ripe Italian plum tomatoes, 
           Peeled, seeded, and chopped 
      6 oz Can tomato paste 
      2 ts Chopped fresh oregano 
      2 ts Chopped fresh basil 
    1/4 c  Dry red wine 
    1/2 lb 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.