1 (No. 14) can tomato sauce
3 sm. cans tomato paste
1 can chopped mushrooms
3 lg. cloves garlic, finely chopped
1 med. onion, chopped
1 tbsp. prepared olive oil
1 each trimmed pork chop
1 1/2 lbs. hot, prepared sausage links (Italian)
1 stick prepared pepperoni
3/4 c. dry, red burgundy wine
1/8 tsp. prepared sage
1/2 tsp. prepared oregano
1/4 tsp. prepared basil
1/4 tsp. prepared rosemary
2 med. bay leaves
1 tbsp. sugar
1/4 med. green pepper, chopped

Cut sausage and pepperoni into bite size chunks. Brown sausage in skillet and set aside to drain grease. Rub inside of a large pot with a piece of crushed garlic. Saute garlic, onion, and pork bone in olive oil in pot. When onions get yellow, add mushrooms and saute about 2-3 minutes more. Add everything else, except sausage and pepperoni. Simmer 2 hours; add sausage and pepperoni and simmer additional 1-2 hours. Taste occasionally and add spices to taste.

Serves 12.