1 tbsp. olive oil
4 hot sausages
2 c. chopped onion
2/3 c. tomato paste
1 1/2 c. sliced mushrooms
2 tbsp. chopped oregano or 2 tsp. dried
2 tbsp. chopped basil or 2 tsp. dried
1 tsp. minced thyme or 1/4 tsp. dried
1 bay leaf
3 to 4 tbsp. dry red wine
Salt and pepper
3 garlic cloves, chopped
1 lb. ground beef
8 lg. ripe tomatoes (peeled and cubed) about 8 c.
2 c. water

In a large pot or dutch oven, heat olive oil, and brown the sausage meat, breaking up with a spoon. Remove the meat, and drain off all but 2 tablespoons of fat. In the remaining oil, saute the onions and garlic for 3 to 5 minutes. Add beef, if beef is fatty, drain. Add remaining ingredients and sausage. Simmer sauce for at least 1 1/2 hours. Serve over pasta.