4 to 5 tbsp. olive oil
3 stalks celery, chopped
2 med. white onions, chopped
1 med. red onion, chopped
3 cloves garlic, minced
2 c. sliced mushrooms
1 tsp. Italian seasoning
2 tsp. basil
1 tbsp. dried or fresh parsley
1/4 tsp. allspice
1 tsp. black pepper
1 bay leaf
4 tsp. cinnamon
1 tbsp. sugar
3 (8 oz.) cans tomato paste
6 (8 oz.) cans tomato sauce
2 (14 oz.) cans whole tomatoes
2 to 3 c. water

Saute celery, onions, garlic, and mushrooms in the olive oil until onions are translucent. Add Italian seasoning, basil, parsley, allspice, pepper, bay leaf, and cinnamon; saute a little longer. Add tomato paste, one can at a time, to warm and loosen. Add tomato sauce, tomatoes, and water. Stir. Add sugar. Cook on medium heat, stirring often for 10 minutes. Simmer, uncovered, 2 to 3 hours or until desired consistency. Makes approximately 5 quarts, so unless you have a very large family, freeze some and serve the rest over warm spaghetti noodles.