Linda'S Meaty Spaghetti Sauce - cooking recipe

Ingredients

1 (102 ounce) can tomato puree
2 (6 ounce) cans tomato paste
1 (16 ounce) container mushrooms, sliced
2 lbs hamburger (or 1 lb hamburger and 1 lb. Jimmy Dean sausage)
1 lb italian sweet sausage or 1 lb hot Italian sausage link
4 large onions, chopped
2 garlic cloves, chopped
2 bay leaves
1 teaspoon dried basil
2 teaspoons dried Italian seasoning
7 dashes Tabasco sauce
1/2 teaspoon red hot pepper
1 tablespoon salt (to taste)
parmesan cheese (optional)

Preparation

In a lg. pot saute onions with basil and Italian seasoning, then add hamburger. Cook until meat is no longer pink in the middle. When done, drain all the grease. Set aside.
Cook sausage links separately, and after cooked, cut up into bite size pieces. Set aside. When cool, refrigerate until about 1/2 hour before sauce is done, then add to sauce. (This helps the sauce from becoming greasy).
Add tomato puree, tomato paste, mushrooms, hot sauce and peppers to meat mixture. Mix well.
Add the Red wine, if using.
Add salt to taste, starting with 1 T.
Cook on med. heat until sauce comes to a boil, then cook 4-6 hours covered, on low heat so it will slightly bubble while cooking, or until desired thickness.
Stir every once in awhile, so the sauce and meat doesn't stick to the bottom of the pan.
A 1/2 hour before serving add sausage from the fridge, and heat until sausage are nice and hot, and sauce is bubbling.
Serve with your favorite pasta.
Sprinkle with freshly grated Parmesan, if desired, and enjoy!