Heat olive oil in a large stock pot over medium-high heat.
When oil starts to shimmer, add the onion, bell pepper, mushrooms, and carrots. Cook the vegetable mixture for about 5 minutes or until they begin to soften.
After the vegetables start to soften, add the minced garlic and sautee for another 2 or 3 minutes, or until the garlic is fragrant.
When the veggies are very soft and fragrant, add 8 ounces of tomato paste to the mixture and stir until well incorporated.
Add the large can of crushed tomatoes and the can of tomato sauce and stir until everything is well mixed.
Turn the heat down to low, place the lid on your pot, and allow to simmer for 20 minutes.
After 20 minutes add paprika, cayenne, basil, and oregano, and let simmer for an additional 10 minutes.
As the final step, take a taste of your sauce and season with salt and pepper according to your tastes. I leave this step for last because I find that the amount of salt needed tends to vary based on how much water simmered out. You may not need as much as you think!
Serve hot on your favorite pasta dish or veggie pasta substitute!
Optional: If you want a smooth sauce rather than chunky, once it's finished is when you will blend with your immersion blender. I don't recommend a regular blender as it can create a lot of air bubbles and make your sauce orange.