1-1 1/2 lbs. ground chuck or round
1/2 lb. sweet Italian sausage
1 onion, diced
1/2 bell pepper, diced
2-3 garlic cloves, chopped
2 med. carrots, finely chopped
2 (15 oz.) cans tomato sauce (Hunt's with tomato bits is excellent)
1 (6 oz.) can tomato paste
1 (4.5 oz.) jar sliced or chopped mushrooms
Wine
Black pepper
Cayenne pepper
Italian herb seasoning
Thyme, sugar, bay leaves
Dried parsley

Brown meats in small amount of olive oil with a splash of Worcestershire sauce for seasoning. Be sure meat is well separated, then drain meat. Saute vegetables over medium heat in 1 tablespoon olive oil until onions are translucent, stirring regularly.

When vegetables are ready, add 1/2 cup of wine; add meat to vegetables and stir well. Add tomato sauce and tomato paste with one tomato paste can of water; stir well.

1 tsp. black pepper
1 tbsp. Italian herb seasoning
1/8 tsp. thyme
1 tbsp. sugar
1 tsp. dried parsley
2-3 bay leaves

Stir well. Let boil gently for 5 minutes, then simmer uncovered for at least 2 hours. 30 minutes before cooking is done, add mushrooms. Add additional water for consistency of sauce you want. Taste from time to time for seasonings. This is a mild sauce. I use more garlic and seasonings. Makes 7-9 servings.

HINT: After sauce cools, put up in individual freezer bags whatever portions you will need later. Freeze. Then all you have to do is put freezer bag in boiling water or the microwave and add sauce to pasta when heated.