INGREDIENTS

1 Tbsp. (0.5 oz.) Olive Oil   
2 each (0.4 oz.) Garlic Gloves , minced   
1/2 each (4 oz.) White Onion , medium diced   
1 each (4 oz.) Green Bell Pepper , medium diced   
1 1/2 each (4.5 oz.) Carrots , peeled and medium diced   
2 cups (5.5 oz.) Button Mushroom , de-stemmed and quartered   
2 Tbsp. (1.2 oz.) Tomato Paste   
1 Tbsp. (0.3 oz.) Italian Leaf Parsley , minced   
1/8 tsp. Crushed Red Chili Flakes   
1/4 tsp. Dried Oregano   
1 3/4 cups (14 oz.) Canned Crushed Tomatoes   
Kosher Salt to taste   
Black Pepper to taste   
   
Yield: approx. 2 ½ cups   

DIRECTIONS

1.) Heat olive oil over medium-high heat; sweat garlic, onions, peppers and carrots for 10 minutes. Add mushrooms and cook for another 5 minutes.

2.) Add tomato paste and cook for about 2 minutes before adding in fresh parsley, crushed red chili flakes and dried oregano.

3.) Add can of tomatoes and let simmer on med to med-low heat for about 15 minutes or until thickened. Season with salt and pepper.

4.) Reserve warm for assembly.