1/2 tsp. oregano (or to taste)
1 1/2 tsp. minced garlic
1/2 tsp. marjoram (or to taste)
1 tsp. basil
1/4 cup red cooking wine
1/4 tsp. all spice
1/4 tsp. minced onions (dried)
1 28 oz. can tomato puree
1 28 oz. can diced tomatoes
1 small can mushrooms
1 tsp. granulated sugar

Open tomatoes and pour both cans into a quart sauce pot. Heat on high until it comes to a small boil stirring constantly. Turn heat to medium low for about 10 minutes, stirring constantly. Add remaining ingredients and stir constantly for another 10 minutes. Taste and adjust seasonings.

Serve with angel hair pasta over ground beef and sausage mixture. I only brown the meat and do not add any seasoning except for a dash of fresh ground pepper to taste. This can also be served with garlic bread (French bread, thickly sliced and spread with butter, garlic, parsley, garlic powder to taste), baked in the oven for 5-7 minutes at 400°F until golden brown. Before removing from oven, sprinkle mozzarella cheese over top to melt and brown.

I hope you enjoy!

Submitted by: Dover's Daddy