1 lb. pork sausage meat
4 very lg. onions, chopped
4-6 lg. garlic cloves, minced
3/4 lb. fresh mushrooms, sliced thin
1 fifth (4/5 qt.) dry red table wine
1/2 tsp. marjoram
1/2 tsp. thyme
2 lb. ground round
3 cans (15 oz.) tomato sauce
1 c. chopped parsley
2 tsp. salt (about)
1 tsp. salt
1 tsp. crumbled rosemary
1/2 tsp. coarse ground pepper

Brown sausage; add ground round. Add onions and saute until limp. Add garlic, parsley and mushrooms; stir to cover with meat drippings. Stir in remaining ingredients. Cover loosely and simmer (stir occasionally) for 3 hours or until reduced to thick sauce consistency.