Mikey's Favorite Meatless paghetti Sauce

• 1 tablespoon olive oil
• 12 cup finely chopped onion
• 12 cup finely chopped green bell pepper
• 1 (4 ounce) can sliced mushrooms, drained
• 1 tablespoon minced garlic
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 13 cup water
• 13 cup red wine
• 12-1 teaspoon salt
• 12 teaspoon pepper
• 2 teaspoons oregano
• 1 teaspoon basil
• 12 teaspoon thyme
• 14 teaspoon ground fennel
• 3 tablespoons sugar
• 3 tablespoons reduced-fat sour cream
• 1 -1 12 lb spaghetti noodles, cooked, drained and hot

1. In a large pot, heat olive oil over medium heat.
2. Add the onions, green pepper, mushrooms and garlic; sautee and stir for about 5-6 minutes or until veggies are soft.
3. Add the crushed tomatoes, tomato paste, water, red wine, salt, pepper, oregano, basil, thyme, ground fennel seed, and sugar.
4. Stir well.
5. Gently simmer, stirring often, for 30-40 minutes.
6. Stir in the sour cream and simmer for another five minutes.
7. Adjust seasonings and serve over 1 - 1 1/2 lbs hot ccoked "paghetti"!

olive oil, onion, green bell pepper, mushrooms, garlic, tomatoes, tomato paste, water, red wine, salt, pepper, oregano, basil, thyme, ground fennel, sugar, sour cream, noodles

Taken from www.food.com/recipe/mikeys-favorite-meatless-paghetti-sauce-245647 (may not work)