1 (#2 1/2) can tomatoes
1 med. onion
1 lb. mushrooms
1 lb. beef tenderloin
2 cloves garlic
1 med. green pepper

Blend tomatoes with pinch of oregano, 1/4 teaspoon salt, 1/4 teaspoon sugar and 1/2 teaspoon black pepper and simmer. Slice garlic and green pepper and brown with sliced onion in olive oil. Add to tomato mixture and continue to simmer for about 20 minutes and add mushrooms. Cook for additional 15 minutes and then add sliced beef. Cook for only 2 to 3 minutes. Remove from heat and add 1/3 cup sherry. Serve with angel-fine spaghetti tossed lightly with butter.