1/4 lb. mushrooms, sliced
1 carrot, sliced
1 clove garlic, crushed
1/2 c. chopped onion
1/2 c. celery
1/2 c. green pepper
2 tbsp. oil
3/4 lb. bulk Italian sausage
2 (15 oz.) cans tomato sauce
1/2 c. water
1/4 c. red wine
1 tsp. sugar
1/2 tsp. Italian seasonings
1 lb. pasta

Saute mushrooms, carrots, garlic, onion, celery and green pepper in oil. Add sausage and brown. Drain fat, add tomato sauce, water, red wine, sugar and Italian seasoning. Serve over hot spaghetti. Serves 6.