2 (28 oz.) cans tomatoes
3 (6 oz.) cans tomato paste
1 (4 oz.) can mushrooms
2 med. onions, diced
1 red or green bell pepper, diced
2 tbsp. Italian seasoning
2 tbsp. oregano
2 tbsp. thyme
2 bay leaves
1 tbsp. sweet basil
4 drops hot sauce
2 tbsp. granulated garlic
1/2 c. olive oil
1/4 c. sugar or honey
1/8 c. red wine vinegar
1/4 c. cooking wine or sherry
1 to 2 lbs. short ribs, Italian sausage, or chicken parts

Remove skin from chicken and excess fat from short ribs.

Place in huge pot and cook on stove top for approximately 4 hours or more at very low temperature. Must be slightly bubbling. Keep at lowest temperature possible and stir often to prevent burning in bottom. Makes enough for 3 meals or family of 4. Can be frozen or refrigerated for later use.