2 tbsp. butter
2 tbsp. light olive oil
2 cloves garlic, minced
1 c. chopped onion
4 (4 oz.) cans tomato sauce
1 c. tomato juice
1 tsp. salt
1/8 tsp. black pepper
1/4 tsp. powdered allspice
1/4 tsp. dried oregano
1/4 tsp. dried thyme
Pinch of rosemary
Small bay leaf
1 tsp. sweet basil
2 oz. white wine
1/2 c. sliced fresh mushrooms (opt.)
1 tsp. sugar

In a large saucepan heat oil and butter. Saute garlic and onion until limp and transparent. Add tomato sauce and all the spices. Bring to boil, then simmer for about an hour. Add the wine and sliced mushrooms, bring to boil again, then simmer for 1/2 hour. Spoon sauce over hot cooked noodles, or spaghetti or any pasta of your choice.

For mushroom meat sauce, brown 1 pound ground meat with onion and garlic, then add tomatoes and continue the same directions as above.