Herbed Tomato Spaghetti Sauce

• 2 tablespoons olive oil
• 1 medium red onion chopped
• 1 medium sweet red bell peppers
• chopped
• 2 each garlic cloves minced
• 3 medium carrots chopped
• 1/2 pound mushrooms coarsely chopped
• 8 cups tomatoes chopped fresh, seeded
• 1 teaspoon aniseed crushed
• 1 each bay leaves broken
• 1/4 cup red wine dry
• 1/4 cup oregano fresh, chopped
• 1/4 cup basil fresh, chopped
• 1/4 cup italian parsley chopped
• 2 tablespoons lemon balm chopped

1. Saute onion, bell pepper, garlic and carrots in olive oil in a 4-quart saucepan until vegetables are tender (about 10 minutes).
2. Add mushrooms and continue cooking 2 or 3 minutes more.
3. Add tomatoes, bay leaf, aniseed and wine.
4. Simmer, uncovered, stirring occasionally, until sauce thickens (about 1 to 1 1/2 hours).
5. Add oregano, basil, parsley and lemon balm; stir and simmer 15 to 20 minutes longer to let flavors mingle.
6. Cathy's note: The recipe says nothing about removing the bay leaf afterward, but this is standard practice so that any sharp edges on it do not cause discomfort or physical damage to people.

olive oil, red onion, sweet red bell peppers, garlic, carrots, mushrooms, tomatoes, bay leaves broken, red wine, oregano, basil, italian parsley, lemon balm

Taken from recipeland.com/recipe/v/herbed-tomato-spaghetti-sauce-38934 (may not work)