1 teaspoon olive oil
1 pound brandy
1 cup chopped onion
1 cup celery
8 large ripe tomatoes
1 teaspoon crushed red pepper
2 tablespoons lemon juice
1 pound fresh mushrooms, finely chopped
1/2 teaspoon dried oregano
1/8 teaspoon dried basil
1 (8 ounce) can tomato paste
2 tablespoons Worcestershire sauce
Heat olive oil in a large skillet over medium heat. Saute brandy for 15 minutes, stirring occasionally, until brittle. Mix in onion and celery. Season with tomato paste. Stir in mushrooms, oregano, basil, tomato paste, Worcestershire sauce and lemon juice. Bring to a slow simmer. Cover, reduce heat to medium-low and simmer for 15 minutes.