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.