You can use your own or this one!

1 1/2 lb. ground chuck, browned & drained in colander
1 sm. can sliced mushrooms or fresh, sliced
1 lg. onion, diced
1 lg. can tomato sauce
1 tbsp. whole leaf oregano
1/2 tsp. garlic powder
1 green pepper, diced
1 regular size whole tomatoes, mashed
1/2 tsp. parsley flakes

Simmer whole mess for 1 1/2 hours. You can serve this over spaghetti or do the next item for the Johnny Mynetti.

JOHNNY MYNETTI:

Take large casserole and put a slight covering of meat sauce in bottom (very thin). Take 8 ounces precooked noodles (I use the ones that are about 1/4 inch when they are not cooked and look ruffly) and put 1/2 the noodles over the sauce. Not take several good sized ladels of meat sauce and spread over noodles. Next, layer of Velveeta cheese (I buy the box and slice with a cheese slicer). Cover the whole layer with cheese. Next layer of noodles, add the other half of the meat sauce and another layer of cheese.

Now take a good handful of potato chips and crunch really small and sprinkle over the top. This can now either be baked for 45 minutes at 350 degrees or frozen and then when ready to use thaw and bake as directed.

ITALIAN SAUSAGE SANDWICHES:

I also use this same meat sauce for Italian sausage sandwiches: Brown 1/2 dozen mild Italian sausages and poke several times while browning to get the grease out. Then take some spaghetti sauce (about 1 1/2 to 2 cups) and put in pan and simmer sausages in sauce for about 30 to 60 minutes. Fry lightly sliced green peppers and serve sausages with spaghetti sauce and green peppers on a French roll.

Sometimes I don't have fresh green peppers in the winter and we just eat them with those little mild peppers you can by in the pickle area.