1 sm. can mushrooms
2 sm. cans tomato paste
3 regular cans whole peeled tomatoes
1/4 lb. ground meat (hamburg)
1 slice onion, approx. 1/4" thick (finely diced)
1/4" x 1/16" or so piece fresh garlic (very, very finely diced)
1 bottle hardy red wine
Sugar
Black pepper
Bay leaf
Basil flakes
Grated Parmesan cheese
Olive oil

1. In a 6 or 8 quart saucepan, gently saute diced onion and garlic (in enough olive oil to coat bottom of pan).

2. Add hamburg into pan and brown, stirring frequently.

3. In a blender empty the contents of the 3 cans of whole peeled tomatoes; press the grate button for 5 to 10 seconds or so, be certain NOT to turn the tomatoes into juice.

4. Add the two cans of tomato paste to the mixture of sauteed onion, garlic, and hamburg, stirring frequently. DO NO BURN the paste.

5. Fill each of the empty paste cans half full with red wine, stir, add this into the mixture while stirring.

6. Add 1 tablespoon sugar, 3 tablespoons grated Parmesan cheese, 1 teaspoon black pepper, constantly stirring.

7. To the pan, add the contents of the blender while stirring, reduce heat to warm/low.

8. Drain liquid from can of mushrooms and add mushrooms to sauce.

9. Add 1 whole bay leaf to sauce along with 1/2 teaspoon or so basil flakes.

10. Simmer sauce on warm/low heat at the very least 4 to 6 hours, stirring every 15 to 20 minutes. DO NOT BURN!

NOTE: If sauce bubbles too furiously, shut heat off and let stand for 1/2 hour; turn heat back on warm/low. Sauce should have a nice golden glaze and a fine taste.