1 sm. inexpensive fryer
1-2 lb. ground beef
2-3 inexpensive pork chops
1 lb. pkg. hot Italian sausage
6-10 eggs
2 green peppers
2 sm. or 1 lg. onion
1 pt. mushrooms or 2 sm. cans
1 (12 oz.) can tomato paste
1 (15 oz.) can tomato sauce
1 (28 oz.) can tomatoes
1 (16 oz.) can tomatoes
1 (32 oz.) jar spaghetti sauce (filler)
1 container Italian flavored bread crumbs
Lemon pepper
2-3 cloves - 1 whole garlic, finely chopped
2-3 bay leaves
Dried crushed oregano
Dried crushed thyme leaves
Dried rosemary leaves
Parsley flakes, or chopped fresh
Celery seeds
Rubbed sage
Italian seasoning
Salt and pepper

I use Jewell-T.

NOTE: All spices are added to sauce periodically, to taste.

I use a 5 quart crock pot. (Use 3 quart and adjust or use large pot available). Cook chicken separately or ahead of time; debone and add to sauce during last hour of cooking. Cut frozen sausage to bite size and place in crock or pot on low with pork chops, sliced peppers, and chopped onions. After approximately 1 hour begin to add tomato paste, sauce and 28 ounce can of tomatoes; also begin adding spices (to taste). I go heavy on the oregano.

For best results cook sauce for 2-3 days (can be 1), never more than 3 hours at a time and 2 hours last day; that is once meats, etc. cooked - if possible - begin cooking 2-3 times a day for 3 hour periods and as sauce thickens or by second day add remainder of tomatoes and filler sauce. Try not to let boil or burn. I knead ground beef and eggs and bread crumbs together, adding salt, pepper, oregano, until consistency of somewhat loose and yet so it just stays together when spooning into fry pan (bite size) and sprinkle lemon pepper on while cooking on low heat, about 2-3 minutes on each side. Lay on brown paper to drain and serve separate or add to sauce last minute.