2 lb. extra lean hamburger
1 to 2 lg. onions
4 to 6 cloves garlic
2 sm. or 1 lg. can mushrooms
1 (2 1/2 lb.) can Italian tomatoes with basil
1 (1 lb.) can Italian tomato puree
2 sm. cans tomato paste
olive oil
peach oregano
4 heaping tbsp. parsley
1/2 tsp. ground black pepper
2 tbsp. fennel seed
1 tbsp. onion powder
1 tbsp. garlic powder

Grind or puree Italian tomatoes with basil. Pour into large pot. Add Italian tomato puree. Place on low heat. Saute finely chopped onions and garlic in olive oil Drain off the oil through a colander or strainer and add to pot. Stir. Saute hamburger; drain off grease thorugh a colander or strainer and add to pot; stir. Add a little oil to frying pan and saute mushrooms with a clove of garlic. Drain off excess oil and add to pot; stir. Add little olive oil to frying pan and fry tomato paste stirring after until quite thick. (The longer this is done the thicker the sauce.) Add to pot and stir. Add seasonings to pot and stir. Cook several hours, stirring periodically. The longer it cooks the better! Seasonings may be adjusted according to taste. May be frozen in batches, needs to cook a little while so it won't be watery.