1 lb. bulk pork sausage
1 (14 1/2 oz.) can tomatoes, not drained
1 (15 oz.) can tomato sauce
1 (4 oz.) can sliced mushrooms, drained
1/2 c. chopped onion
1 clove garlic, minced
1 tsp. sugar
1 tsp. leaf oregano
1/2 tsp. crushed basil
Cheese Biscuits
Grated Parmesan or Romano

In large skillet brown sausage; drain. Stir in tomatoes, tomato sauce, mushrooms, onion, garlic, sugar, oregano and basil. Bring to boil. Reduce heat; simmer uncovered for 1 hour. Pour into 8x12 greased dish.

Top with cheese biscuits. Bake uncovered in preheated 450 degree oven for 12 to 15 minutes or until biscuits are golden brown. Serve with sauce topping biscuits. Sprinkle with grated cheese. Makes 6 hearty servings.

CHEESE BISCUITS:

2 c. enriched all-purpose flour
1 tbsp. (3 tsp.) baking powder
1 tsp. salt
1/4 c. shortening
1/2 to 3/4 c. milk
1/2 c. shredded Mozzarella or Provolone cheese

Spoon flour into dry measuring cup; level. Do not scoop. In bowl sift together flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Blend in enough milk to make soft dough. Turn out on lightly floured surface and knead gently about 30 seconds. Roll out to an 8x12 rectangle. Sprinkle with cheese. Roll up jelly roll fashion, beginning with long side. Cut in 12 slices about 1/2 inch thick. Place on top of sauce mixture and bake as directed.