Tomato Sauce For Spaghetti And Lasagna - cooking recipe

Ingredients

4 medium onions, chopped
3 small garlic cloves
3 Tbsp. salad oil
4 (29 oz.) cans tomatoes
4 (6 oz.) cans tomato paste
1 lb. mushrooms, sliced
1 c. chopped parsley
3 Tbsp. granulated sugar
3 Tbsp. salt
4 tsp. oregano leaves
2 bay leaves

Preparation

In a large kettle over medium-high heat, in hot salad oil, cook onions and garlic until onions are limp.
Discard garlic. Add remaining ingredients.
Reduce heat to low and simmer in a covered pot for 2 hours.
Discard bay leaves.
Freeze in one pint freezer containers.
(Just add ground beef to make spaghetti sauce.)