2 (1 lb., 2 oz. each) cans tomato puree
2 cloves garlic
1/2 c. parsley
1/2 lb. sliced mushrooms
1 stalk celery, minced
1 med. carrot, minced
3/4 c. red wine
1 tbsp. basil
1 tsp. oregano
2 tsp. salt
1 tsp. sugar
1 1/2 c. water

Mix in large pot and simmer 1 hour.