Italian Spaghetti

• 1 (8 oz.) can mushrooms, drained
• 1 lb. Italian sausage (hot or sweet)
• 1 lb. ground round or ground sirloin
• 4 small boneless, skinless chicken breasts
• 2 Tbsp. parsley flakes
• 2 Tbsp. basil
• 2 Tbsp. oregano
• 2 Tbsp. Italian seasoning
• 1 bay leaf
• 2 Tbsp. olive oil
• 5 1/2 large garlic cloves
• 2 (16 oz.) cans diced tomatoes, drained
• 1 (12 oz.) can tomato paste
• 3 (15 oz.) cans tomato sauce
• 1 1/2 c. onions, chopped
• 1 to 2 c. water (depending on how thick you want the sauce)

1. In 10-inch skillet over medium heat, heat oil and brown the meat.
2. Saute onion and garlic.
3. Drain.
4. If you use Italian sausage boil it for 20 minutes.
5. In a 12-quart stock pan over medium heat, transfer the meat, onions and garlic and add the diced tomatoes, tomato paste, tomato sauce, herbs and water.
6. Add the sausage and/or the chicken at this time also.
7. Bring it to a boil, turn down to simmer.
8. Cover and simmer for 2 hours.
9. Serve over spaghetti, tortellini or any other pasta or rice.

mushrooms, italian sausage, ground round, chicken breasts, parsley flakes, basil, oregano, italian seasoning, bay leaf, olive oil, garlic, tomatoes, tomato paste, tomato sauce, onions, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=805621 (may not work)