Spaghetti Sauce

• 2 lbs. ground beef
• 2 yellow onions
• 12 medium sized mushrooms
• 1/2 cup vinegar
• 2 T oil
• 1 28-oz can whole tomatoes
• 1 28-oz can tomato puree
• 2 12-oz cans tomato paste
• 2 t. salt
• 1/2 t. pepper
• 2 t. oregano
• 2-3 bay leaves
• 1 t. marjoram
• 1 t. thyme
• 3 cloves garlic
• 1/2 cup red wine

1. Saute the onions, garlic and mushrooms chopped to desire in wine, oil, vinegar, thyme, marjoram in a buttered frying pan. When brown, place in a large saucepan, retaining juices in the frying pan. Add beef to the juice and brown. Add all tomato elements and oregano, bay leaves, salt and pepper to the meat and allow to cook fast.
2. Pour contents of frying pan into the contents of sauce pan, cover and bring to an occasional bubble. Simmer the rest of the day, stirring on urge.
3. Can be frozen. Makes a huge pot.

ground beef, yellow onions, mushrooms, vinegar, t oil, tomatoes, tomato puree, tomato paste, salt, pepper, oregano, bay leaves, marjoram, thyme, garlic, red wine

Taken from www.epicurious.com/recipes/member/views/spaghetti-sauce-50175095 (may not work)