Italian Spaghetti Sauce - cooking recipe

Ingredients

4 cloves garlic, crushed
2 large onions, diced (2 c.)
4 Tbsp. vegetable oil
1 peck (13 lb.) tomatoes, cut up
4 cans (6 oz.) tomato paste
3/4 c. chopped parsley
3 Tbsp. salt
1 tsp. pepper
1 1/2 Tbsp. leaf basil
1 Tbsp. oregano
2 bay leaves
1 or 2 cans mushrooms
1 to 2 c. dry red wine (optional)

Preparation

Saute garlic and onion in oil in large kettle until tender. Discard garlic; add tomatoes, tomato paste, parsley, salt, pepper, oregano, basil and bay leaves.
Bring to boiling, stirring.
Reduce heat and simmer, covered, stirring occasionally for 2 hours.
Add mushrooms and wine and cook, uncovered, 30 minutes longer (optional).
Cool and freeze.
I use Ziploc bags.