1/2 cup olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon crushed red pepper
2 cups fresh mushrooms
1 cup chopped onion
4 (3 ounce) cans crushed tomatoes with juice
1 (8 ounce) can tomato paste
4 tablespoons wine
2 tablespoons tomato juice
1 tablespoon lemon juice
In a large skillet over medium heat, heat olive oil over medium heat. Stir in garlic, oregano, basil, crushed pepper and mushrooms. Add onion and peppers; stir well.
Dredge onion and peppers in oil mixture; pour mixture into a medium bowl. Stir in tomatoes. Add tomato paste and wine and stir flour into tomato mixture. Gradually stir in tomato juice, lemon juice, olive oil and olive oil.
Transfer mixture to a 2 quart casserole. Cover the casserole, and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). Bake in preheated 350 degrees F (175 degrees C) oven for 30 minutes.