2 tablespoon olive oil
1 clove garlic, minced
1 small onion, minced
1 cup chopped mushrooms
1/2 cup chopped carrots
1 cup chopped green peppers
1/2 cup chopped celery
1 teaspoon sea salt (optional)
2 lbs. plum tomatoes, peeled and finely chopped
2 tablespoon basil
2 tablespoon mixed Italian herbs
1/4 cup red wine
Heat oil in a large saucepan and sauté garlic until fragrant. Add onions, mushrooms, carrots, green peppers, celery, and salt (if desired), and cook until carrots are tender. Stir in tomatoes, basil and Herbs of Italy, and simmer for 20 minutes, until vegetables are soft and flavors are well blended. Add in red wine and serve hot over pasta.