1 lg. onion
1/4 lb. whole mushrooms
1/2 chicken, in pieces, or about 1 1/4 lb. lamb or mixture of beef & lamb or pork (beef alone will lack flavor)
3/8 c. olive oil (preferably Progresso)
Salt & pepper to taste
2 1/2 lb. canned tomatoes, put through food mill or colander (use good grade tomatoes - Progresso Italian, etc.)
1/4 c. parsley, washed & chopped
1 clove garlic, if desired

Saute sliced onion, mushrooms and meat in oil until onions are tender but not brown. Add tomatoes, salt, pepper and parsley; bring to boil, lower heat and simmer uncovered until sauce thickens enough to use (about 1 1/2 hours). If making with chicken, remove chicken as soon as tender (about 45 minutes) and reheat in sauce while spaghetti cooks. Also simmer the sauce longer for added flavor.

For this amount of sauce, use 3/4 to 1 pound of spaghetti, cooked 7 minutes in salted, boiling water. Mix a little of the sauce with the cooked, drained spaghetti, put portions on plates, divide the rest of the sauce among servings, and serve with grated Italian cheese (not straight Parmesan). For a thicker sauce, add 1/2 can tomato paste to tomatoes before cooking. (Our favorite meat is 1/2 beef strips and 1/2 lamb breasts. Cut lamb parallel to bone and leave bone in sauce.)