3 tbsp. olive oil
1 c. chopped onion
1 tbsp. minced garlic
1 c. chopped green pepper
2 tsp. basil
1 tsp. oregano
2 bay leaves
2 tsp. salt
1/2 lb. coarsely chopped mushrooms (optional)
1 can tomato puree (1 lb. 13 oz.)
1 (6 oz.) can tomato paste
2 tbsp. dry red wine
1 c. freshly, chopped tomatoes
1/4 tsp. black pepper
1/2 c. freshly chopped parsley
1/2 c. grated Parmesan or Romano cheese (optional)

Saute olive oil, onion, garlic, green pepper, basil, oregano, bay leaves, salt and mushrooms (if you want) in a large kettle. When onions are clear and very soft, add tomato puree, tomato paste, wine, chopped tomatoes and pepper. Turn heat way down. Cover and simmer at least 45 minutes, stirring occasionally. Add parsley and, if necessary, more salt and pepper. Add cheese last if you want.