2 onions, chopped
2 cloves garlic, minced
2 tbsp. oil
1/2 lb. hamburger
1/2 lb. ground pork
2 qt. chopped, peeled tomatoes
1 1/2 c. tomato puree
1/4 c. chopped parsley
1 green pepper, chopped
2 leaves fresh or dried basil
1/2 tsp. thyme
1 tbsp. salt
1/4 tsp. pepper
1/4 tsp. crushed red pepper

Cook onions and garlic in oil in large kettle until yellowed. Add hamburger and pork, cook until lightly browned, stirring to break up meat. Add tomatoes and puree, cook until oil comes to surface of sauce, about 20 minutes. Add remaining ingredients and cook, uncovered about 1 1/2 hours. Add more seasonings if desired. Serve on cooked spaghetti and top with grated Parmesan cheese. NOTE: Sauce may be canned or frozen. To can, pour sauce into hot pint jars. Seal and process 75 minutes in pressure cooker on 10 pounds pressure. Reduce pressure gradually. To freeze, fill air tight containers to 1" of top with cold sauce.