Instructions: Heat balsamic vinegar in large saute pan over medium-high heat. Add garlic and onions and cook 10 minutes, stirring frequently to prevent browning.

Add wine and mushrooms and cook 15 minutes.

Add tomatoes with juice, tomato paste, water, honey, basil, oregano and bay leaves. Bring to boil. Transfer mixture to crockpot. Cover and cook on low 3 hours or until thickened .Remove bay leaves. Put sauce in blender and puree to desired texture.

Makes about 11 cups.

To serve: heat sauce and add sliced mushrooms to taste. Spoon over pasta or baked potatoes. Sprinkle with Parmesan cheese.

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