1 28oz can crushed tomatoes
1 15oz can tomato sauce
1 6oz can tomato paste
1 cup red cooking wine
1/2 pound fresh mushrooms sliced
2 tablespoons each (or to tase): garlic powder, oregano, and sweet basil
1 cup water
1 cup sugar

Mix all ingredients in a large pot or saucepan and bring just to a boil over medium heat stirring several times. Reduce heat and cook on lowest temperature for about an hour to an hour and a half, stirring from time to time.

This sauce is excellent as is, ladled over your favorite pasta and topped with fresh grated cheese. You may also add browned ground beef, small slices of chicken, browned cubes of pork, even leftover potroast. Your only limitation is your imagination. This sauce is also great for lasagna or meatball subs. Freezes nicely, so make a double batch and have an almost instant dinner when unexpected company arrives.

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