Originally Posted by Dirk101
Thanks for the suggestions everyone, I've noted them all down. Basil was actually what I was already considering, and now that you've recommended it twice it's what I'm going to try first.
GotGarlic, I already sautee the vegetables, though I've never tried sauteeing mushrooms since I only have a jarred variety available, not fresh. Perhaps the flavors would be deeper if the vegetables were of better quality, but the ones available around here are average at best. That's also why for the tomato sauce I use jarred tomato paste instead of actual tomatoes, I find that it helps the flavor more.
Whereabouts in Europe are you? I can't think of anywhere that doesn't have fresh mushrooms.
In the absence of decent fresh tomatoes the canned variety with a pinch of sugar and an optional *blob of tomato puree/paste usually works in sauces.
(* A blob is, as everyone knows, a technical cookery term - a little less than a splodge and a little more than a smidgen