Italian Spaghetti - cooking recipe

Ingredients

1 (8 oz.) can mushrooms, drained
1 lb. Italian sausage (hot or sweet)
1 lb. ground round or ground sirloin
4 small boneless, skinless chicken breasts
2 Tbsp. parsley flakes
2 Tbsp. basil
2 Tbsp. oregano
2 Tbsp. Italian seasoning
1 bay leaf
2 Tbsp. olive oil
5 1/2 large garlic cloves
2 (16 oz.) cans diced tomatoes, drained
1 (12 oz.) can tomato paste
3 (15 oz.) cans tomato sauce
1 1/2 c. onions, chopped
1 to 2 c. water (depending on how thick you want the sauce)

Preparation

In 10-inch skillet over medium heat, heat oil and brown the meat.
Saute onion and garlic.
Drain.
If you use Italian sausage boil it for 20 minutes.
In a 12-quart stock pan over medium heat, transfer the meat, onions and garlic and add the diced tomatoes, tomato paste, tomato sauce, herbs and water.
Add the sausage and/or the chicken at this time also.
Bring it to a boil, turn down to simmer.
Cover and simmer for 2 hours.
Serve over spaghetti, tortellini or any other pasta or rice.