2 onions, chopped
4 cloves garlic, crushed
1/2 lb. mushrooms, chopped
4 c. tomato sauce
2 c. canned tomatoes
2 tsp. oregano
1 tsp. basil
1 1/2 tbsp. parsley flakes

Saute onions, garlic, and mushrooms in 1/4 cup water until slightly tender, about 10 minutes. Stir in tomato sauce, tomatoes, and spice, breaking up tomatoes with a fork. Simmer over low heat about 1 hour, stirring occasionally. Do not cover. Serve over whole wheat spaghetti or vegetable spaghetti. Makes a good topping for baked potatoes. Makes 8 cups.