Categories: Sauces, Pasta, Ethnic 
      Yield: 8 servings 
  
    1/2 c  Olive oil 
      3 md Onions 
           -sliced thin 
      2    Celery 
           -chopped fine 
      1 ts Oregano 
      1 ts Basil 
      1 ts Thyme 
      8 lg Ripe tomatoes 
           -stemmed and quartered 
           Salt and pepper 
      1 pn Sugar 
    1/2 c  Tomato paste 
    1/4 lb Fresh mushrooms 
           -sliced thin 
    1/3 c  Dry white wine 
  
  Heat olive oil in heavy skillet.  Saute onions gently until tender and 
  transparent, about 10 mins.  Add celery and herbs; cook 5 mins. Add 
  tomatoes.  Stir in salt, pepper, sugar and tomato paste. Bring to boil and 
  stir.  Simmer 35 mins., stirring occasionally. Add mushrooms and white 
  wine. 
   Continue to cook until sauce is thick, about 15-20 mins. 
   
  From "The Hay Day Cookbook" 
   
  FREDDI MICHAEL (DECEASED BUT NOT FORGOTTEN)