First, prepare the marinara sauce. Set up a food processor and combine the mushrooms, tomatoes, garlic, carrots, onion and rosemary in its bowl. Run the processor until those aromatics become a lovely puree. Scoop out a 1/4 cup of the puree and set it aside for the filling. Then get out a large dutch oven or pot and heat the olive oil in it over medium high heat. Pour the aromatics in and let them become fragrant for a couple of minutes. The tomato paste and red wine go in next. Let them cook for another couple of minutes. Finally, add in the crushed tomatoes, salt, red pepper, oregano and bay leaves. Stir it all together well and bring it to a low boil. Then reduce it to a simmer and let it simmer for 2 hours.