Funghi di Bosco in Umido: Mushroom Ragu

Name: Funghi di Bosco in Umido: Mushroom Ragu
Ingredients: 1/3 cup extra-virgin olive oil; 2 medium red onions, thinly sliced; 4 cloves garlic, thinly sliced; 4 jalapeno peppers, halved seeded and thinly sliced; 4 pounds medium-sized assorted mushrooms (cremini, porcini, portobello, shiitake, chanterelle), cleaned and cut into 1-inch pieces; 1 cup basic tomato sauce, recipe follows; 6 scallions, thinly sliced; Peasant or rustic bread, sliced, grilled; 1/4 cup extra virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 4 garlic cloves, peeled and thinly sliced; 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried; 1/2 medium carrot, finely shredded; 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved; Salt