Red Sauce

INGREDIENTS:

1 cup diced onion

1 cup shredded carrot

1 cup shredded celery

1 cup sliced mushrooms

3 garlic cloves

1 cup water

1 (15 oz) can tomatoes, chopped with liquid

1 (28oz) can crushed tomatoes

1 tablespoon parsley flakes

1 small bay leaf

3/4 teaspoon dried basil

3/4 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon dried tarragon

INSTRUCTIONS:

Place the vegetables and garlic in a large pot with the water. Cook, stirring until slightly tender, about 10 minutes.

Add the remaining ingredients and cook, uncovered for 35 minutes.

Remove the bay leaf before serving.