Soften onion and garlic in olive oil for a few minutes. Add chopped carrots, capsicum, celery and mushrooms and soften for a further few minutes. Add tinned tomatoes, passata and finely chopped apple. Bring to the boil, cover and simmer on a low heat for 1 - 1 1/2 hours, stirring occasionally.
Add dried basil, dried oregano, a pinch of salt and black pepper during final 10 minutes of cooking. Adjust seasonings according to personal taste.
Blend to a smooth sauce with a hand blender before serving.