1/4 lb. mushrooms, sliced
1 carrots, sliced thin
1 clove garlic, crushed
1/2 c. onion
1/2 c. celery, chopped
1/2 c. green pepper, chopped
3/4 lb. Italian sausage, casing removed
2 (15 oz.) cans tomato sauce
1/2 c. water
1/4 c. dry red wine (optional)
1 tsp. honey
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. thyme

Crumble and brown sausage; add vegetables and saute until start to get tender. Drain fat; add remaining ingredients. Simmer uncovered 40 minutes. Stir occasionally. Serve over hot cooked spaghettini. Yield 4 servings.