HEAT 2 tablespoons of the olive oil in a saucepan and cook the onion for 8 minutes, stirring occasionally. ADD the carrot and cook for 5 minutes. ADD the chopped tomatoes, tomato paste, wine, salt and pepper and bring to a boil. REDUCE the heat to medium and simmer, uncovered, for 10 minutes. WHILE the sauce cooks, bring a large pot of lightly salted water to a boil and cook the pasta according to package directions. HEAT the remaining 2 tablespoons olive oil in a large frying pan over a medium heat and cook the mushrooms for two minutes, stirring regularly. ADD the garlic, rosemary and thyme and cook for a further 2 minutes. STIR the mushrooms into the tomato sauce and mix well. DRAIN the pasta and toss with the tomato-mushroom sauce until thoroughly combined. SERVE with Parmesan cheese.

Variations: Canned cannellini beans or brown lentils make good fiber-rich additions to the sauce. You could also add a little diced bacon or pancetta for extra protein and even more flavor.