Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil
   1      medium        red onion -- chopped
   1      medium        bell pepper -- chopped
   2                    garlic cloves -- minced (2 to 3)
   3      medium        carrots -- chopped
     1/2  pound         mushrooms -- coarsely chopped
   8      cups          chopped fresh seeded -- - tomatoes
  28      ounces        canned tomatoes
   1      teaspoon      aniseed -- crushed
   1                    bay leaf -- broken
     1/4  cup           dry red wine
     1/4  cup           fresh oregano -- chopped
     1/4  cup           fresh basil -- chopped
     1/4  cup           Italian parsley -- chopped
   2      tablespoons   lemon balm -- chopped

Preparation:

Sauté‚onion, bell pepper, garlic and carrots in olive oil in a 4-qt. saucepan until vegetables are tender (about 10 minutes). Add mushrooms and continue cooking 2 or 3 minutes more. Add tomatoes, bay leaf, aniseed and wine. Simmer, uncovered, stirring occasionally, until sauce thickens (about 1 to 1 1/2 hours). Add oregano, basil, parsley and lemon balm; stir and simmer 15 to 20 minutes longer to let flavors mingle. Cathy's note: The recipe says nothing about removing the bay leaf afterward, but this is standard practice so that any sharp edges on it do not cause discomfort or physical damage to people