5 to 6 lbs. country style spareribs
2 or 3 lbs. sausage
1 lb. hamburger meat meatballs
3 (1 lb. 10 oz.) cans tomato puree
2 lbs. tomato paste
Garlic powder, salt and pepper to taste
4 tbsp. sweet basil
1/4 tsp. oregano
1/2 c. red table wine
32 oz. or more canned mushrooms
Oil
2 tbsp. butter
1/2 c. table wine

In a 20 gallon saucepan, pour enough oil to cover bottom of pan. Cut up spareribs and brown. Add hamburger meat; salt and pepper and brown together. Add puree, washing out cans with water and adding water to pan too. Add salt, pepper, and garlic powder. Simmer for 1/2 an hour on low heat. Add tomato paste, sweet basil, oregano, and wine. Simmer for 1/2 an hour.

Meantime, put a little oil in a smaller pan; drain mushrooms and put in smaller pan. Add salt, pepper, sweet basil, and another dash of garlic powder, 2 tablespoons butter, and 1/2 cup red table wine. Simmer mushrooms for 15 to 20 minutes and add to sauce.

Make meatballs and brown sausage. Save 2 tablespoons oil from sausage and 2 tablespoons oil from meatballs. Add oil to sauce. Simmer sauce on low heat for 5 hours, stirring constantly to prevent burning. Add sausage and meatballs last 1/2 hour of cooking. Use with any kind of macaroni. Freeze meat separately from sauce. Defrost and heat meat in microwave or oven. Defrost sauce and heat on stove. Sauce can also be used in and on meatloaf, in soups, and for chicken caccatori. Total cooking time, 6 hours.