Finely dice the onion and bell pepper to a uniform size.
Sauté all the veggies together in a saucepan, just until they soften. Use a tablespoon or two of veg broth or water to prevent sticking if needed.
Add the sliced mushrooms and continue cooking until they have reduced in size and released their liquid.
Stir in the minced garlic and continue simmering for 1 minute or until fragrant.
Add the wine and stir to combine. Cook for 1-2 minutes. The wine adds a very elegant flavor to the sauce, but can be replaced with veg broth if necessary.
Add the tomatoes and tomato paste and mix thoroughly.
Add the remaining seasonings and simmer uncovered on low heat for about 30 minutes. The brown sugar is optional but helps reduce the overall acidity.
If the sauce is too chunky for your liking – you can use an immersion blender or....blend a cup or two, to get the consistency you like.
If you have a Food Processor it will make a quick chore out of chopping all the veggies.
Since I added the can of Fire Roasted Tomatoes with their juice (and sodium) - I did not add any extra salt.
Feel free to adjust the seasonings to your own individual taste.
Tips are Always Welcome