Instructions: In a large, nonstick skillet over medium-high heat, heat olive oil until hot; add onion and carrot; cook, stirring occasionally, until golden, about 5 minutes. Add mushrooms; cook, stirring frequently, until mushrooms are brown, about 10 minutes. Add garlic, salt and black pepper; cook and stir until garlic is fragrant, about 1 minutes. Add tomatoes and their juice, breaking up tomatoes with the back of a spoon. Cook covered, over medium hat to blend flavors, about 15 minutes. Uncover, cook until sauce is slightly thickened, 5 to 10 minutes longer. Add parsley, basil and thyme.

Serve over hot cooked pasta, polenta or risotto, if desired.

Yield: 4 portions (3-1/2 cups)

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