1 lb. hamburger
2-4 links Italian sausage (mild or hot)
1 onion, diced
Oil
1 (16 oz.) can whole tomatoes, drained
2 (8 oz.) cans tomato sauce
2-3 (6 oz.) cans mushrooms, drained
1 tbsp. chili powder
2 tbsp. oregano leaves
2 tbsp. sweet basil leaves
1 tbsp. garlic powder
1 tbsp. Season-All (a spice)
1 tbsp. Bon Appetit seasoning
1 c. dry red wine (I use Gallo's Dry Burgundy or just Gallo's Burgundy)

Mix hamburger and Italian sausage (casings removed) and fry in oil until brown. Add diced onion and stir. Drain off excess oil and transfer to a large soup pot. Add remaining ingredients and simmer on low for about 5-6 hours.

If sauce becomes too thick before cooking time is, use wine or water (in 1 cup additions) to thin it a little, stirring well after each addition. Don't thin too much.

If you don't like (or can't eat) pork products, substitute about 1/2 pound hamburger for the Italian sausage. This recipe can be doubled, tripled, quadrupled easily. Also freezes well.