3 lb. ground chuck, lean hamburger meat
6 lg. yellow onions
6 cans Contadina tomato sauce, plus 6 cans water
6 (28 oz.) cans whole tomatoes, plus 6 cans water
2 cans Campbell's tomato soup, plus 6 cans water
Salt and pepper, to taste
3 tbsp. oregano flakes
3 tbsp. A-1 Sauce
2 tbsp. Lea and Perrins Worcestershire sauce
1 tbsp. EACH tarragon, sweet basil and thyme

Brown the meat at 400 degrees until well browned and then drain the excess grease. Saute onions with the meat until soft and then add the remainder of the ingredients including spices. Taste until you have the right amount of salt and pepper to suit your particular or desired tastes.

Add sufficient water so mixture may be cooked at 212 degrees without sticking for at least 1 hour, then simmer until most of the water has boiled away, stirring frequently.

May be stored in the refrigerator for relatively long periods. This sauce can also be canned in glass canning jars with a pressure cooker using 10 pounds pressure and cooked for 15 minutes. Canned sterilized jars can be stored indefinitely.