Italian Spaghetti Sauce

• 4 cloves garlic, crushed
• 2 large onions, diced (2 c.)
• 4 Tbsp. vegetable oil
• 1 peck (13 lb.) tomatoes, cut up
• 4 cans (6 oz.) tomato paste
• 3/4 c. chopped parsley
• 3 Tbsp. salt
• 1 tsp. pepper
• 1 1/2 Tbsp. leaf basil
• 1 Tbsp. oregano
• 2 bay leaves
• 1 or 2 cans mushrooms
• 1 to 2 c. dry red wine (optional)

1. Saute garlic and onion in oil in large kettle until tender. Discard garlic; add tomatoes, tomato paste, parsley, salt, pepper, oregano, basil and bay leaves.
2. Bring to boiling, stirring.
3. Reduce heat and simmer, covered, stirring occasionally for 2 hours.
4. Add mushrooms and wine and cook, uncovered, 30 minutes longer (optional).
5. Cool and freeze.
6. I use Ziploc bags.

garlic, onions, vegetable oil, peck, tomato paste, parsley, salt, pepper, leaf basil, oregano, bay leaves, mushrooms, red wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=707116 (may not work)