1/4 c. olive oil
1 med. onion, chopped
1/2 green pepper, chopped
2 carrots, grated
8 to 10 mushrooms, sliced
2 (18 oz.) can whole tomatoes
2 cloves garlic, minced
4 c. spicy tomato juice
1/2 c. prepared Italian dressing
2 tbsp. balsamic vinegar
1 tbsp. dried parsley
Ground pepper to taste
1 tsp. seasoned salt
2 tsp. oregano, dried
1 bay leaf
1 tbsp.. sugar

In large Dutch oven medium high heat, heat oil and saute onions, garlic, green pepper, carrots and mushrooms, approximately 10 to 15 minutes. Add tomato juice, Italian dressing, vinegar and seasonings. Bring to boil, reduce heat to low and simmer 2 hours. Serve over cooked pasta. This sauce freezes very well.