3 tbsp. olive oil
2 med. onions, diced
4 garlic cloves, crushed
1 1/2 lb. hamburger
4 (28 oz.) cans crushed tomato
1 (12 oz.) tomato paste
1 1/2 tsp. salt
1 tsp. sugar
1 tsp. parsley
1 tbsp. basil
1/4 tsp. chili powder
1/2 c. grated cheese
1 c. dry red wine
1 c. water
2 bay leaves

In olive oil, saute onions and garlic. Remove. Saute hamburger; drain and save meat. In extra large pot, put in tomatoes, paste, wine, and water. Bring to boil. Add all other ingredients and simmer for 2 1/2 to 4 hours, stirring often. Cook down sauce to desired thickness. I consider the sauce done when the pot looks like an active volcano with lava exploding all over. A good idea would be to put a screen over pot at this time. Freeze sauce not used for a later meal.