In a large non-stick braiser add in olive oil and heat on medium heat. Add in onions, carrots, and celery and sauté for 8-10 minutes or until translucent. Add in minced garlic and mushrooms and continue to cook for another 2-3 minutes. Add in wine to veggie mixture and let simmer for 2-3 minutes or until most of the wine has reduced.
Add in vegetable stock, tomato sauce, salt, pepper, oregano, red pepper and stir until call combined. Bring the sauce to a strong simmer and reduce heat down to low. Cook for 20-30 minutes, stirring occasionally.
While your sauce is cooking, bring your large multi pot water to a boil. Add in dried pasta and cook to package instructions (about 8-9 minutes for al dente noodles) remove colander piece from pot and serve with fresh sauce. I top each serving with fresh basil and grated parmesan cheese!