Number of times this recipe has been viewed: 9

1 lb. gr. beef 1/2 lb. Italian sauce
1 28-oz can tomatoes–cut-up 1 15-oz can tomato sauce
1 c. dry white red wine 3/4 c. fresh or frozen chopped onion
1/4 c. snipped parsley 1 clove garlic minced
1 t. dried oregano, crushed 1/4 t. dried thyme, crushed
1 bay leaf 1 6-oz can sliced mushrooms drained
Hot cooked spaghetti. Cook grd. beef and sauce till browned drain excess fat. Stir in tomatoes, tomato sauce, wine, onion, parsley. Garlic, oregano, thyme, bay leaf. Bring to boil, simmer uncovered 1 hr. Season with salt to taste. Add mushrooms simmer 15 minutes longer. Remove bay leaf. This can be frozen.