2 pieces veal, cubed, cut into pieces
1 pkg. meat loaf mix (hamburger, pork)
1 lb. ground round
2 bouillon cubes
2 cans tomato puree
Salt to taste
1 lg. onion
Mushrooms, sliced or chopped
Parsley
Minced garlic
Italian seasoning

Saute onions in butter and a little olive oil. Add meats and brown, add bouillon cubes, salt, seasonings, and tomato puree. Add enough water to fill pot (not quite to top), leave top off and boil until water is reduced and sauce is thickened.

This makes a big pot full and if any is leftover, it can be frozen. I use linguini instead of spaghetti. It is also good with rigatoni. This sauce is also good to use with lasagna with Bechamel sauce instead of ricotta cheese.