2 (28 oz. ea.) cans whole tomatoes
2 (6 oz. ea.) cans tomato paste
1 lb. ground beef
1 lb. Italian sausage meat (I use spicy/hot)
1 small green pepper, diced
1 medium yellow onion, chopped up
5-6 cloves garlic, crushed, minced or chopped up small
1 (8 oz.) container fresh mushrooms
1/2 tsp. salt (less if necessary due to diet)
1/2 tsp. sugar
4 bay leaves (3 if large)
2 tbsp. oregano
1 tbsp. basil
1/4 tsp. crushed chilies (more if you like spicy)
1/4 tsp. black pepper
1 tbsp. olive oil
2 tbsp. red wine (optional)

Fire up wood stove (hah!). Cut up 2 cans of whole tomatoes in large pot, add tomato paste and start heating. Brown both meats well, drain off any fat and add to sauce. Dice green pepper, chop up onion and mince or chop up garlic.

Start cooking peppers first in small amount of cooking oil, after a few minutes add chopped onion and finally just before finishing add garlic. Peppers should be soft and onion transparent when ready, don't allow to fry. Add to pot.

Slice then sauté mushrooms in BUTTER until golden brown and still somewhat firm, drain off excess liquid and add to sauce. When sauce simmers add salt, sugar, bay leaves, all spices, and the tablespoon of olive oil.

Simmer on low heat partly covered for a very minimum of one hour after all ingredients are together. You should see only small bubbles as it slowly cooks. Stir occasionally as liquid rises to top. Cooking longer will ensure a somewhat smoother sauce as tomato chunks will break up.

Add 2 tablespoons of red wine while still simmering, if desired - about 10 minutes before ready to serve.

Submitted by: (Grandpa) Garth Crawford