1 lb. ground beef
1 tbsp. cooking oil
1 large onion, chopped
1 (4 oz.) can mushroom stems and pieces, drained
1 tbsp. Italian seasoning
1 tsp. oregano
1 minced garlic clove (or 1 tbsp. garlic powder)
1 1/2 tbsp. sugar
1 (12 oz.) can tomato juice (Campbell's or V8)
1 (28 oz.) can whole tomatoes
3 (8 oz. ea.) cans tomato paste
1 cup grated Parmesan or Romano cheese
1 bay leaf

Brown ground beef in fry pan. Drain. Set aside.

In large pot add cooking oil, chopped onion, can of mushrooms, Italian seasoning, oregano, garlic clove and fry for about 2 minutes on high temp. Add sugar (mix in) and drained ground beef. Once all mixed together, add tomato juice and a can of whole tomatoes. Mix well together for about 1 minute.

Mash whole tomatoes with potato masher until tomatoes are mush. Add 3 cans of tomato paste for thickening and mix well for 2 to 3 minutes until well blended. Stir in cheese and finally add bay leaf. Once everything is mixed in well, turn stove down to low temperature and simmer for at least 4 to 6 hours.

Note: For best results, let simmer for 8 to 10 hours, as sauce gets a thicker taste to it.

Want meatballs instead of meat sauce?

Meatballs:

1 lb. ground beef
1 egg
1 cup crushed soda crackers
1 cup grated Parmesan cheese

Add ground beef, egg, crackers and cheese together by hand until well mixed together. Roll into balls and add to your spaghetti sauce for at least 4 hours or bake at 275°F until well browned

Submitted by: Darryl Andreola