3/4 lb. ground beef
1/2 c. chopped onion
3 (8 oz.) cans tomato sauce
1 (14 oz.) stewed tomatoes, chopped in chunks
1 sm. zucchini, chopped in chunks
1/2 c. applesauce
1/4 tsp. sugar
1/8 tsp. white pepper
1 sm. box mushrooms, cut in chunks
1 tsp. dried oregano
Salt to taste
1/4 c. red Vermouth
Garlic (optional)

Brown ground beef with onion in saucepan. Drain off excess fat. Add remaining ingredients. Bring to boil and reduce heat to simmer for 35-40 minutes. Serve over hot, cooked spaghetti cooked al dente.