| 1/4 | c. | Olive Oil (May use Vegetable Oil) |
| 3/4 | c. | Chopped Onion |
| 1 | c. | coarsely grated Carrots |
| 1 | c. | chopped Zucchini Squash |
| 1/4 | c. | Bell Pepper, finely chopped |
| 3 | | cloves garlic, minced fine |
| 1 | tsp. | Sugar |
| 1 | 28oz | can pureed Tomatoes + 1 can Water |
| 1 | can | Italian Style Tomato Paste = 3 cans Water |
| 1 | | Bay Leaf |
| 1/4 | c. | chopped Olives |
| 1 | sm. | can sliced/chopped Mushrooms, undrained |
| 1 | Tbsp. | Italian Seasoning (or 1 tsp. dried Oregano,1tsp.
dried Basil) |
| 1 | Tbsp. | Fennel Seeds |
| 1 | Tbsp. | Grated Parmesan & Roma Cheese |
| 1/4 | tsp. | Pepper |
| 1 | tsp. | Salt |
| 1/4 | tsp. | Garlic Powder |
| 1 1/2 | tsp. | Red Wine Vinegar |
| 1/3 | c. | Sherry (or wine) |
| | few | sprinkles red pepper flakes (optional) or |
| 1/2 | tsp. | Mrs. Dash Extra Spicey |