Mama’s Spaghetti Sauce

1 clove garlic, minced
1 medium onion, chopped
1 large green bell pepper, chopped
1/2 medium carrot, finely grated
8 fresh mushrooms, sliced
1 C dry red wine
3 cans (16 oz each) peeled Italian tomatoes
1 can (8 oz) no-salt-added tomato sauce
1 can (6 oz) no-salt-added tomato paste
1 bay leaf
1 tsp oregano
1/2 tsp basil
1/2 tsp thyme
1/2 tsp black pepper
1 T sugar

Sauté garlic, onion, bell pepper, carrot, and mushrooms. Add remaining ingredients and bring almost to a boil. Reduce heat and simmer, covered, for 60 to 90 minutes or until thick, stirring occasionally and breaking up tomatoes with a spoon or spatula. Adjust seasonings to taste during cooking. Remove bay leaf before serving.