2 (1 lb. 12 oz.) cans tomato puree
2 (1 lb. 12 oz.) cans crushed tomatoes
2 (15 oz.) cans tomato sauce
2 (12 oz.) cans tomato paste
1 1/2 lb. ground beef
1 1/2 lb. sausage, crumbled
1 lb. mushrooms, sliced
2 lg. onions, cut up
3 cloves garlic, minced
1/2 c. sugar or to taste
1/4 c. butter
1 tsp. basil
1 tsp. oregano

Brown ground beef and sausage in separate skillets; drain off fat. While browning meat, slice mushrooms, onions and garlic. In separate skillets saute mushrooms in 2 tablespoons of the butter; saute the onions and garlic in the remaining 2 tablespoons of butter.

In large soup pot, mix tomatoes, meats, mushrooms, onions, garlic, sugar, basil, and oregano. Bring to boil; skim off foam and discard. Gently simmer for 1 1/2 hours. Adjust spices to taste. Pack in 10 pint-sized freezer containers (1 pint serves family of 4).