1 lb ground beef
2 large onions, chopped (about 2 cups)
2 cups sliced fresh mushrooms (8 oz)
3 cloves garlic, finely chopped
28 oz diced tomatoes, undrained
24 oz tomato sauce (original recipe called for 30 oz, but this made for a heartier sauce)
6 oz tomato paste (the cheap stuff in a can--use only a few TBS if using good tomato paste)
1 TBS dried basil
1 tsp dried oregano
2 TBS sugar*
1/2 tsp salt
1/2 tsp pepper
1/2 tsp crushed red pepper flakes
Saute meat, onions, mushrooms and garlic in a little olive over medium heat about 10 minutes, stirring occasionally, until meat is cooked through. Drain.
Add meat mixture and remaining ingredients. Cook on low for 8 to 9 hours.
To thicken sauce even more, vent lid during last hour of cooking.
*Note: Since I was using cheap canned tomato products and prefer a sweeter pasta sauce, I increased the sugar from 1 to 2 tablespoons. If you have nicer tomatoes, you may want to use less.
Makes about 6-8 cups of sauce.