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- 1 small Onion chopped roughly
- 1 medium Carrot chopped roughly
- 2 cloves Garlic peeled and halved
- 250 grams Courgette chopped roughly
- 6 tablespoons Olive Oil
- Salt and Pepper to taste
- 2 large Portobello mushrooms diced small
- 1/4 cup Red wine
- 2 tablespoons Tomato paste
- 400 grams Tomatoes chopped roughly
- 5 centimetre cube Parmesan cheese
- Thyme
- 1 teaspoon Raw Sugar
- Parsley
- 1 cup Vegetable Stock
