1 (28 oz.) can crushed tomatoes or whole Roma tomatoes, drained and crushed
1/2 can whole black olives or 1/2 cup marinated (deli) olives (omit salt), chopped and pitted
1 shallot, thinly sliced, 1/3 reserved
1 med. onion, diced, 1/2 reserved
4-6 cloves garlic, depending on size, sliced or minced (I prefer sliced)
1-2 med. carrots, sliced or diced
1 celery heart or two stalks plus a pinch of celery seed (reserved), sliced or diced
2 tbsp. high-quality extra-virgin olive oil
1 cup red wine (make sure wine is DRINKING quality, NOT cooking wine), 1/4 reserved (optional)
1/8 cup red wine vinegar
2 tbsp. balsamic vinegar
1 (13 oz.) can mushrooms or 1/2 lb. of fresh sliced mushrooms
1 med. zucchini
1 med. yellow squash
2 tbsp. Romano cheese (optional)
1 tsp. MSG (I use Accent; optional)
1 tbsp. oregano or 5 fresh sprigs
1 tsp. marjoram
1 tbsp. basil, or 5 fresh leaves
2 bay leaves
grey sea salt, plain sea salt or kosher to taste
pepper melange or fresh ground pepper to taste
2 tbsp. Parmesan cheese, for sprinkling (optional)

After preparing and reserving vegetables, heat olive oil in large pan or skillet.

Sauté olives, 2/3 shallot, 1/2 onion, garlic, carrots, and celery until they begin to blacken around edges, or until minced garlic is golden brown.

Add 3/4 cup red wine and reduce until gone.

Add vinegars and reduce until gone.

Add remaining shallot and onion, mushrooms, zucchini and yellow squash and sauté until onion is translucent.

Add crushed tomatoes, Romano cheese, MSG, and herbs, stir until combined, add remaining wine, salt and pepper and stir again.

Simmer on low for one hour, uncovered, adding water if necessary, and stirring occasionally.

Serve over favorite pasta, or spaghetti squash and sprinkle with Parmesan cheese. A glass of the wine you cooked with wouldn't be bad either.

Makes 4 to 6 servings.

Submitted by: eratosthanes