1 lg. and 1 med. can tomato sauce
1 lg. onion
4 dry basil leaves
A pinch of rosemary leaves
1/2 c. of dry imported mushrooms
3 chicken giblets
3 chicken livers
3 chicken hearts
3/4 stick of butter
3 tbsp. olive oil
Salt and pepper to taste

Soak mushrooms in water and change water several times until mushrooms are clean and soft. Chop onions and rosemary very fine, add crumbled basil leaves. Cut giblets, livers and hearts in small pieces. Cut mushrooms in 2 or 3 pieces if large. Heat oil and butter in large saucepan, add chopped onions, cook until golden color. Add giblets, livers and hearts. Cook until brown stirring occasionally, add mushrooms and cook a few more minutes, salt and pepper to taste. When all ingredients are brown add tomato sauce and a cup of water. After cooking awhile if sauce gets too thick add more water. Cook for 1 1/2 to 2 hours.