Ingredients
- 2 of garlic (cloves)
- 1 onion
- 1 carrot
- 3 lb ripe italian tomatoes (plum)
- 6 oz tomato paste
- 1/2 lb mushrooms (fresh)
- 1/4 c dry wine (red)
- 3 tb olive oil
- 2 ts oregano (chopped fresh)
- 2 ts basil (chopped fresh)
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.
