1 lb. Italian sausage
2 1/2 lb. ground chuck
3 eggs
1 can bread crumbs
2 green peppers
2 onions
2 garlic cloves
2 jars mushrooms
28 oz. can Progresso tomato puree
12 oz. can Contadina tomato paste
2 (28 oz.) cans peeled tomatoes
Olive oil (to cover bottom of fry pan)
Italian herb seasoning (cover top of pan)
1/2 tsp. thyme leaves
1/4 tsp. rosemary leaves
16 oz. water
1/2 tsp. oregano

Fry chopped green pepper, onion and garlic clove in olive oil. Mix ground chuck, eggs and bread crumbs; make them into medium size meatballs. Smash tomatoes and add tomato puree and tomato paste. Drain mushrooms and add seasonings. Combine green pepper, onion and garlic mixture to sauce; fry sausage in the same oil until done. Put in sauce then fry meatballs in the same oil until done, browning on all sides. When done put into sauce and cook on low heat all day.