Vegetable medley pasta and sauce

1 lb. medium shell pasta
2 cans italian style stewed tomatoes
2 tbsp. tomato paste
1/2 tsp. sugar
2 tbsp. extra virgin olive oil
1 medium sweet onion shopped
4 cloves garlic smashed
2 stalks celery diced
2 carrots shredded
1 medium zucchini sliced
2 cups sliced mushrooms
3 chopped bell peppers
1 palm full fresh chopped basil
1/2 tsp. oregano
1/2 tsp. sea salt
pepper to taste

In large skillet, over medium high heat saute olive oil, onion, garlic and celery until onions become translucent and caramelize. Add mushrooms, peppers and carrot, and cook for about 4 minutes then add tomatoes, tomato paste, sugar and zucchini. Season with salt and pepper. Simmer on low heat for about 20 minutes and serve over your favorite pasta. I like shells for this because they hold the sauce perfectly:)