Heat a large pot, with olive oil, over medium-high heat. Once heated, add the onion and carrots and cook until it softens, about 10 minutes. Toss in the garlic and heat up until fragrant, about 2 minutes.

Add all the mushrooms and cook until lightly browned and softened, about 15 minutes. Toss in the sugar, oregano, basil and tomato paste. Cook until it becomes fragrant, about 3 minutes.

Add the red wine and cook until it reduces by half. Finally, add the crushed tomatoes and stir well. Reduce the heat to low, cover and simmer for at least 45 minutes.

Toss the pasta in the sauce and serve. If the sauce is too thick, add a bit of pasta water to thin it out. Optionally garnish each serving with parsley and parmesan cheese.