1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped mushrooms
1/2 c. finely chopped carrot
1 clove minced garlic
2 tbsp. olive or cooking oil
1 (28 oz.) can tomatoes, cut up
1/4 c. dry red wine
1 tbsp. dried basil
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic salt

Put all ingredients in large saucepan and simmer for at least 1 hour. Serve over 10 ounces of hot cooked pasta. Sprinkle with romano or parmesan cheese. Only about 50 calories per cup!