1/4 c. olive or salad oil
3 med. size onions, thinly sliced
2 lg. cloves garlic, finely chopped
1 1/2 c. celery, thinly chopped
4 (28 oz.) cans tomatoes
3 (12 oz.) cans tomato paste
3 tbsp. brown sugar, you may want more
1 tbsp. dried oregano leaves
2 tsp. dried basil leaves
1 tsp. black pepper
Salt to taste

In an 8 quart pot over medium heat, heat oil and saute onions, garlic and celery until tender. Add tomatoes with liquid, tomato paste, brown sugar, oregano, salt, basil and pepper, over high heat bring to boil, lower heat and cook for at least 2 hours. Makes approximately 8 pints.

I add 4 pounds of either ground beef or turkey, that has been browned, this makes much more. Each pint is enough for an eight ounce package of spaghetti. May be used for pizza, lasagna or any other Italian food. May be frozen.