Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          carrots -- sliced
   1      cup           chopped onion
   1                    red onion -- chopped
   7                    tomatoes -- sliced
   3      cups          zucchini -- sliced
   1                    bell pepper
   1 1/2  cups          white wine
   2      tablespoons   basil
   3      cloves        garlic
   1      dash          salt
   1      dash          pepper
   1      dash          sugar
   1      tablespoon    flour
   6      ounces        tomato paste
     1/2  cup           parmesan cheese
   1      cup           light cream -- (or half and half)
   1 1/2  pounds        shell pasta

Preparation:

Sauté‚carrots, onions, parsley, basil, garlic for about 15 minutes Cover and simmer for 15 more minutes Add tomatoes, zucchini, bell pepper, wine, salt, pepper, sugar. Simmer 45 minutes In separate pan, melt 1 Tablespoon butter, add flour. Cook roux over very low heat, whisk in heated cream. Add tomato paste, whisk until mixture is very smooth. Stir into vegetables along with Parmesan. Toss mixture with cooked pasta.