3/4 Cup Onions (Chopped)
2 Cloves Garlic (Crushed & Minced)
3 TBSP EVOO (Extra Virgin Olive Oil)
6 Cups Tomatoes (Chopped or Canned)
3/4 Cup Red Wine (Dry)
1/4 Cup Carrots (Shredded)
4 Cups Parsley (Fresh or Frozen, Chopped)
1/3 Cup Basil (Fresh or Frozen, Chopped)
1 tsp Sugar
1 tsp Salt
1 Cup Zucchini (Sliced)
1 Cup Mushrooms (Sliced)
1/4 tsp Pepper
1/3 Cup Parmesan Cheese (Grated)
Heat olive oil in large pan over medium heat. Add onions and cook until tender. Stir in garlic, tomatoes, wine, carrots, parsley, basil, sugar, and salt. Bring sauce to a boil. Reduce heat and simmer, uncovered, for about 1 hour, stirring frequently.
Add sliced zucchini and mushrooms; cook until sauce is thick, about 20 minutes longer. Serve with hot cooked pasta. Serves 4.
To freeze, simply cool, then place in a freezer bag. Remove as much air as possible before closing the bag. Freeze flat. Thaw in refrigerator and heat, then serve on pasta!