Italian Spaghetti Sauce

• 3 (15 oz.) cans tomato sauce
• 1 large can tomato puree
• 3 small cans tomato paste
• 1/4 to 1/2 c. olive oil
• 1 Tbsp. onion salt
• 1/2 c. sugar
• 1 onion, chopped
• 1 can sliced mushrooms
• 1 green pepper, chopped
• 1 Tbsp. garlic powder
• oregano (enough to cover top of sauce lightly)
• 2 lb. ground beef
• 2 Tbsp. Italian seasoning

1. Cover bottom of large Dutch oven with olive oil.
2. Add peppers, onions, beef and mushrooms.
3. Cook until brown.
4. Add tomato sauce, stir well.
5. Add tomato puree.
6. Fill puree can 1/2 full of water and add also.
7. Add tomato paste.
8. Important:
9. Mix thoroughly or will stick to bottom of pan.
10. Add onion salt, garlic powder and Italian seasoning.
11. Add sugar and oregano last.
12. Stir well.
13. Cover and cook 2 1/2 to 3 hours on low heat.
14. Serve over cooked spaghetti noodles.

tomato sauce, tomato puree, tomato paste, olive oil, onion salt, sugar, onion, mushrooms, green pepper, garlic powder, oregano, ground beef, italian seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288989 (may not work)