1/2 (8 oz.) pkg. mushrooms, sliced
1 carrot, sliced
1 clove garlic, crushed
1/2 cup chopped onion
1/2 cup celery
1/2 cup green pepper
2 tbsp. oil
3/4 lb. bulk Italian sausage
2 (15 oz. ea.) cans tomato sauce (Hunts)
1/2 cup water
1/4 cup red wine
1 tsp. sugar
1/2 tsp. Italian seasonings
1 (16 oz.) pkg. spaghetti noodles

Sauté mushrooms, carrots, garlic, onion, celery and green pepper in oil. Add sausage and brown. Drain fat, add tomato sauce, water, red wine, sugar and Italian seasoning. Serve over hot spaghetti.

Serves 6.