1 lb. hamburger, lean
1 1/2 qt. home canned tomatoes or 2 lg. cans peeled Italian tomatoes
1 sm. can tomato paste
2 onions, chopped
1 or 2 green peppers, chopped
4 or 5 cloves garlic, crushed or scant tsp. garlic powder
Mushrooms, canned or fresh
Olive oil
1 tbsp. basil or to taste
1 tsp. oregano or to taste
1 tsp. crushed red pepper or to taste
1 tbsp. sugar
Salt, if necessary, to taste
Parsley

Brown hamburger well until very crumbly. Remove from skillet; drain. Drain any fat from skillet and add small amount of oil. Saute onions, peppers and mushrooms. Combine all ingredients and simmer for at least an hour, longer if possible. Serve over spaghetti noodles. Top with grated Parmesan cheese, if desired.

Variation: In 9"x13" pan, combine cooked sauce with 1/2 package cooked rigatoni noodles. Top with grated American, cheddar or Mozzarella cheese or combination of cheeses. Bake in 350 degree oven until bubbly and cheese is melted.

This variation eliminates the hamburger and substitutes chicken as well as increasing amount of peppers and onions.

Variation II: Make spaghetti sauce as above, eliminating the hamburger and increasing the amount of green pepper to 3 or 4 peppers and 2 or 3 onions. The peppers and onions may be left in larger pieces or strips if preferred. After sauce has simmered for an hour, brown 5 or 6 skinless, boneless chicken breasts until light golden brown, do not cook chicken through, in hot skillet, coated with olive oil. Cut each chicken breast in 3 or 4 strips, add to sauce. Simmer for 15 or 20 minutes. Serve over fettucini.