Ingredients:
3 (28 ounce) cans plum tomatoes
4 tablespoons olive oil
1 small onions
1/2 small bell peppers
1 stalk celery
1 carrots
1 cup mushrooms
3 cloves garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon white sugar
1/4 teaspoon crushed red pepper flakes
1 bay leaves
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 pinch dried thyme
1/2 cup red wine
1 anchovy fillets, mashed
Directions:
Pour 2 of the canned tomates into large bowl and mash into pieces with hands.
Purree contents of third can and add.
Dice all the vegetables and garlic and saute in the oil with bay leaf until just tender.
Add all remaining spices except sugar.
Stir for one minute.
Add all remaining ingredients.
Simmer on low heat in large, non-reactive pot (uncovered) for at least one hour.
Servings: Serve
Time preparation: 30 min.
Time total: 90 min.