1/4 c. olive oil
2 med. onions, chopped
4 lg. carrots, thinly sliced
4 green or red bell peppers, cored, seeded, and chopped
6 cloves garlic, minced
2 med. zucchini, sliced and julienned
1/2 lb. fresh mushrooms, sliced
6 c. tomato sauce
1/2 c. red wine or apple juice (optional)
1 tbsp. dried oregano
1 tbsp. dried thyme
1/2 tsp. freshly ground black pepper

In a large skillet, heat the oil and saute the onions, carrots, bell peppers, and garlic for 10 minutes. Add the zucchini and mushrooms and cook for 5 minutes.

Stir in the tomato sauce, wine, oregano, thyme, and black pepper. Simmer, uncovered, for 20-25 minutes. Serve over hot pasta, or divide and freeze for later use. Yield: 12 cups. Time: 50 minutes.