1 cup onions, peeled, coarsely cut up
4 cloves garlic, peeled
1/2 lb. fresh mushrooms
1/4 cup extra virgin olive oil
1 pound ground beef
1 24-29 oz can tomatoes, with juice
2-3 baby carrots (optional)
1 6 oz can tomato paste
1 tsp. salt
1/4 tsp. black pepper
pinch red pepper flakes
1/4 tsp. oregano
10 fresh basil leaves or 1/2 tsp. dried
1/4 cup red wine

Chop onion and garlic coarsely in blender or food processor (pulse).

Turn out into a skillet. Sauté in olive oil with mushrooms until slightly browned.

Add ground beef and brown for 10 minutes; drain, leaving a 2 tbsp. oil in pan.

In blender, puree carrots, tomato paste, tomatoes with juice and seasonings until smooth. Transfer to pan. Simmer over low heat until sauce has thickened to desired consistency. This sauce may be simmered for as little as 20 minutes, or for as long as 2 hours.

Add wine during the last 10 minutes of cooking. Taste and adjust seasonings, adding salt, pepper, hot pepper, garlic or onion powder, basil or oregano as desired.

Variation: Pork or beef cuts may be used, or meat may be omitted. Add chopped peppers (sauté with the onions) for extra flavor.

Serve over your favorite pasta or over pan-fried chicken to make a quick Chicken Cacciatore.