1/2 lb. very lean ground beef
1 med. onion, chopped
2 lg. cloves garlic, crushed
1 sm. red pepper, seeded, chopped
1 sm. yellow pepper, seeded, chopped
2 (14 1/2 oz.) cans Italian tomatoes, chopped
4 heaping tbsp. tomato paste
3 tbsp. grated cheese
Salt and pepper to taste
1 tbsp. dried oregano
1 tbsp. dried basil
1/2 lb. quartered button mushrooms
1/2 c. dry red wine
1/2 c. chicken or beef stock
Dashes low-sodium soy sauce

Cook the beef and onion over medium heat. As the meat browns, break up any lumps with wood spoon. When the meat is almost browned, stir in the garlic and peppers. Continue to stir and cook until the meat is completely through and the onions are limp. Place the mixture in a colander over a bowl to drain away any fat. Return it to the frying pan.

Add the chopped tomatoes, tomato paste, Parmesan cheese, salt, pepper, and herbs. Cover the frying pan and simmer for 15 minutes.

Meanwhile, put the mushrooms, wine, stock, and soy sauce. (Can use 1 cup of stock instead of 1/2 cup wine.) In nonstick frying pan, stir to combine everything very well. Simmer, stirring occasionally, until the liquid is almost gone. Let the mushrooms "fry" gently in their own juices for a few moments. Add the mushrooms to the sauce.

Season the sauce to taste and simmer, partially covered, for 10 minutes more, until thick. The sauce may be refrigerated for a day or so, or frozen. Serve with pasta, or as a filling for baked potatoes.