4 lbs. ground chuck
1 (No. 2 1/2) can Contadina tomato sauce
1 (No. 2 1/2) can Contadina whole tomatoes
2 lg. cans or 4 sm. cans Contadina tomato paste
8 oz. fresh mushrooms, sliced thin
1 c. red wine (Burgundy) (optional)
3 c. water
3 tbsp. ground oregano
1/2 c. Stella Romano cheese or Kraft
Salt and Pepper
Use 10 quart pot. Cover bottom of pot with oil. Add meat and brown.
Add tomato sauce and tomatoes (crush each tomato in your hand as you
add them). Stir in tomato paste, mushrooms, wine, water, oregano and
cheese. Salt and pepper to taste. Cover. Cook on low heat for 3 1/2
hours. Stir every 15 to 20 minutes, scraping the bottom of the pot
clean. If sauce is too thick, add small amount of water. Serve next
day, for best flavor, over spaghetti or Vermicelli with grated
cheese and garlic bread. Sauce will keep in refrigerator for 1 week.
Freeze unused sauce.