DiGrassie's Spaghetti Sauce

• 14 cup olive oil
• 1 small onion, minced
• 1 lb ground chuck
• 2 garlic cloves, minced
• 2 (4 ounce) cans sliced mushrooms, undrained
• 14 cup finely chopped fresh parsley
• 1 (8 ounce) can tomato sauce
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 1 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 14 teaspoon sugar
• 1 teaspoon dried basil
• 1 cup red wine

1. Heat the oil over med-high heat in a large, heavy pot.
2. Add the onion and cook, stirring frequently, for about 5 minutes, until it begins to soften.
3. Add the ground chuck and cook, stirring often, for about 10 minutes, until the meat is crumbled and thoroughly browned.
4. Stir in the garlic, mushrooms, parsley, tomato sauce, diced tomatoes, tomato paste, salt, pepper, sugar, and basil.
5. Decrease the heat to med-low, cover the pot, and simmer for 1 hour.
6. Stir in the wine, replace the cover, and simmer for 1 hour more.
7. Serve at once over hot cooked spaghetti or cool and cover.
8. Refrigerate for up to 1 week or freeze for up to 1 year.

olive oil, onion, ground chuck, garlic, mushrooms, parsley, tomato sauce, tomatoes, tomato paste, salt, ground black pepper, sugar, basil, red wine

Taken from www.food.com/recipe/digrassies-spaghetti-sauce-491813 (may not work)