1 can (1 lb. 12 oz.) tomato puree
1 can (15 oz.) tomato sauce
1 can (sm.) tomato paste
1 can (16 oz.) stewed tomatoes (cut up more)
1 can (sm.) drained sliced mushrooms (cut up more)
1 tsp. salt or to taste
1 tsp. pepper or to taste
1/4 c. garlic salt
2 tbsp. dried parsley
1 tbsp. oregano
3 beef bouillon cubes, crumbed in 1/2 c. water
1 tbsp. dried minced onions
1/4 c. grated Parmesan cheese
1/2 c. water

Mix all these together in Corning Dutch oven or very large Pyrex bowl. Cover and put in microwave 10 minutes high, 20 minutes medium low. Stir between high and medium (put your meatballs in and stir). Cook an additional 10 minutes (medium low).

Meatballs may be put in before cooking the sauce. They can all cook together.