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2 Carrot; shredded
2 Onion; chopped
2 Bell pepper; chopped
4 Stalks celery; chopped
1 c Mushroom; chopped
4 Cloves garlic; chopped
2 tb Extra virgin olive oil
29 oz Tomatoes; canned, chopped
29 oz Tomato sauce
1 c Red wine
1/4 c Italian seasoning
1 ds Red pepper flakes
Salt and pepper; to taste
12 oz Pasta; your choice
In dutch oven, heat olive oil and add carrots; saute until they begin to caramelize. Add onions, celery and peppers; saute until onions become translucent. Add mushrooms and garlic; saute briefly (2-3 minutes).
Add remaining ingredients; bring to a boil. Reduce heat and simmer at least 30 minutes. Adjust seasoning to taste.
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