1/2 tsp. garlic powder
2 bay leaves
1 tsp. black pepper
1/2 tsp. crushed red pepper
1/4 tsp. MSG
1/2 tsp. basil leaves
1/2 tsp. rosemary
4 (6 oz.) cans tomato paste
1 c. red wine
1/2 c. sliced stuffed olives
8 anchovy fillets, mashed
1 tsp. onion powder
1 tsp. celery salt
2 tsp. sugar
1 tbsp. Season-All
1/2 tsp. oregano leaves
1/2 tsp. parsley flakes
1/2 tsp. nutmeg
1 qt. water
1/2 c. sliced ripe olives
2 (4 oz.) cans mushrooms

This makes more than normal amount, what is left may be frozen or if recipe is doubled or tripled, put in quart jars and process in pressure cooker 90 minutes 10 pounds pressure. Cook with fresh hamburger when cooking spaghetti.