1/2 red onion, coarsely chopped
1/2 yellow bell pepper, coarsely chopped
4 large garlic cloves, chopped
3 tbsp olive oil
12 fresh mushroom caps, sliced
4 medium tomatoes, seeded and diced
1 tbsp fresh oregano, chopped
1 tbsp fresh basil, chopped
Salt and pepper
1/3 cup red wine
1/4 cup water
1 lb fresh tagliatelle, cooked
Sweat the onion, pepper and garlic in the olive oil until the onion is soft. Add the mushrooms and continue to cook until the mushrooms begin to release their juices. Add the tomatoes, oregano, basil, salt and pepper, then continue to cook for about 3 minutes. Add the wine and boil for 2 minutes. Add the water, bring to a boil, then simmer for 30 minutes, stirring occasionally.
Toss the sauce with the pasta and serve immediately.