Running Creek Spaghetti Sauce - cooking recipe

Ingredients

1/4 cup olive oil
2 medium onions, diced
1 green pepper, diced
4 cloves garlic, minced or crushed
1 (16 ounce) can tomato paste
2 (46 ounce) cans tomato juice
1 teaspoon salt
1 teaspoon pepper
3 tablespoons oregano
3 tablespoons basil
1 teaspoon marjoram
1/8 teaspoon crushed red pepper flakes
1/16 teaspoon rosemary
3 tablespoons finely chopped fresh parsley
1 lb sliced fresh mushrooms
3 tablespoons brown sugar
2 (14 1/2 ounce) cans whole tomatoes

Preparation

In a large stock pan, saute onions, garlic, and green peppers in the olive oil until the onions are translucent.
Add oregano, marjoram, basil, rosemary and crushed red peppers.
Saute a few minutes longer.
Add tomatoe juice and bring to a boil.
Reduce heat to low and add the brown sugar.
Squeeze the whole tomatoes through your hand when adding to the pot and add the juice from the can to the pot also.
Add the remaining ingredients.
Simmer at least 3 hours The longer the better I usually start it in the morning and simmer all day.