Spaghetti Sauce - cooking recipe

Ingredients

1 (26 ounce) can crushed tomatoes
1 (26 ounce) can tomato puree
1 (26 ounce) can tomato sauce
2 teaspoons extra virgin olive oil
1 large green pepper, chopped
1 large white onion, chopped
1 cup fresh mushrooms, sliced (I use crimini)
salt, to taste
pepper, to taste
1 tablespoon oregano
1 tablespoon parsley
1 (8 ounce) can tomato paste
2 garlic cloves, finely minced
2 teaspoons garlic powder
2 teaspoons onion powder
sugar

Preparation

In a large stock pot stir together crushed tomatoes, tomato puree, and tomato sauce.
Set on medium-low heat and cover.
Meanwhile, in saute pan heat olive oil over medium heat. When warm, add peppers, onions, and mushrooms.
Sprinkle with a dash of salt and pepper to taste.
Saute until onions are clear but not browned.
Add sauteed vegetables to stock pot, folding them into the sauce with the oregano and parsley.
Cover, and bring to a slow simmer, stirring occasionally from the bottom up.
Once simmering add the tomato paste, fresh garlic, garlic powder, and onion powder, being sure to mix in throughly.
Turn to low heat and simmer, covered at least 1 hour.
Taste; if too acidy, add sugar 1/2 teaspoon at a time, checking every 10 minutes.