Spaghetti Sauce

A major challenge with this pregnancy is that I really can't eat or cook with garlic and onion at all.  The gorge rises in my throat even as I think about it as I type.  Anyway, even though my nausea is a lot better now (relatively speaking), I still cannot go near either one.  I came up with a pretty good spaghetti sauce which has opened up the world of spaghetti, lasagne, pizza, and ziti.  I doubt many of you will have cause to use it (I hope not, because having to avoid garlic and onion really limits your cooking), but you never know . . .

Garlic and Onion-free Spaghetti Sauce

Saute red pepper and mushrooms in olive oil (both should be chopped very small).  You can also add zucchini if you want to, just make sure it's chopped very fine.  (I normally start with the garlic and onion before this step if you want to use the really great recipe.)
Add several cans of diced tomatoes and tomato sauce* (according to taste, and according to how much you're trying to make and how big of a veggie pile you started with--I do a couple of each).
Add a bay leaf and basil and oregano, etc.
You can add a little red wine.
Simmer on low heat. 
Simple but tasty.  VERY helpful for those who have to avoid the aforementioned tasty ingredients.

*I actually use frozen or heat sealed versions from my fall stock-piling, but I'm working from the assumption that most aren't buying into all that labor-intensive winter prep.