Step 1

In large stock pot, heat oil over medium/medium-low. Add onion and garlic and sauté until it starts to brown, stirring often. Approximately 2-3 minutes.

Step 2

Add mushrooms to pot, stir, and cook until they have released most of their liquid. 5-7 minutes.

Step 3

Add whole tomatoes (with fluid) and fresh diced tomatoes and bring heat up to medium. Stir well, break up whole tomatoes a bit with a wooden spoon as you stir.

Step 4

Add oregano, rosemary, basil, salt, and pepper and mix well.

Step 5

Turn heat down a little to medium-low, and let rapid simmer for at least 45 minutes, stirring often. Or low and let it gently simmer, although it will reduce more slowly at a lower temp.

Step 6

Once it has thickened to your liking, serve over your favorite pasta or lasagna.