1/2 cup light olive oil
1 lb. lean ground beef
1 lb ground pork or sausage
1 large (20 oz.) can 'Red Pack' tomato puree
2 (12 oz) cans tomato paste
1 med (16 oz) can tomato sauce
2 garlic cloves, crushed
1 tbsp. sugar
1 1/2 tbsp. salt
1 tbsp. pepper
1 tbsp. oregano
1 tbsp. sweet basil
1 cup (more if you like) mushrooms, thinly sliced

Brown the Beef and the pork in a frying pan with the olive oil and the crushed garlic over a medium-high heat. When all meat is browned nicely, add the puree, the paste, and the tomato sauce. Over the next hour add the spices, and let simmer. About 40 minutes into this add the sliced mushrooms.

After an hour of simmering spoon over freshly cooked (Preferably al denté) pasta of any type. Double up all measures for larger quantity, as I often do.

Submitted by: Ralph L. Angelo Jr.