Bring a large pot of water to boil over high heat. Also prepare a bowl of icy-cold water.
Remove the stems from tomatoes (if any), then use a the tip of your knife to mark an X on the bottom of each tomato.
Carefully drop them all into the boiling water, heat for 30 seconds, not too long.
Remove tomatoes from boiling water and transfer them to the prepared icy cold bowl. This should make the skin falling right off when you start peeling.
Peel all the skins off the tomatoes, cut into halves and remove seeds.
Throw all tomatoes flesh into food processor and puree them. Control your texture of how thick or chunky you want your sauce to be here. I like mine creamy and mushy so, yeah puree.
Peel the skin and cut carrot in to halves.
Grate half the carrot, leave the other half till the very end.
Dice onion, bell pepper.
Thinly slice or chunk mushroom.
Finely chop or mince oregano, basil leaves and some parsley.
Place a large pot on medium heat and add the olive oil.
When oil is hot, add minced garlic and diced onion, stir until onion become tender and translucent.
Add grated carrot, puree/chunk tomatoes, bell pepper and stir well to mix. Turn heat down and let simmer for about 5 minutes to vaporize some excess water.
Add all the herbs: oregano, basil, parsley, bay leaves, etc. to pot. Also add 1/4 cup red wine to pot, stir well and let simmer.
While uncover, simmer at for an hour then cover and simmer for another hour and stirring in between.
Add the half carrot that we left earlier in the sauce. Keep simmering for 30 minutes
Remove the whole carrot piece and 2 bay leaves from sauce, be careful, it's hot and may splatter.
Then Add sliced mushroom (if use) and cheese in, stir well and simmer for 5 minutes or until all cheese melt and mushroom's done.
Finally add 1 tsp of honey (or skip this if you like the natural sweetness) and a sprinkle of ground black pepper. Stir well and remove from heat.
The sauce is ready to serve or can be freeze for later uses.