2 cloves garlic
1 large onion, minced
1 pkg. mushrooms, sliced
1 28 oz. can whole peeled tomatoes, crushed with hands
1 28 oz. can tomato puree
1 6 oz. can tomato paste
1 handful chopped parsley
2 T. olive oil
1 lb. sweet Italian sausage
1 lb. hot Italian sausage
1 1/2 lb. ground beef
1 tsp. oregano
2 tsp. basil
2 T. salt
1 bay leaf
1 tsp garlic powder
1 tsp. sugar
1 handful freshly grated parmesan

Saute' onion, mushrooms in oil until onions are soft but not browned, add garlic saute' till aromatic. Remove from pan and put in large pot. Brown meat and sausage. Drain fat and put meat mixture in large pot with onion mixture. Add remaining ingredients. Cook uncovered an hour or so. Adjust seasonings as needed

Marinara Sauce

4 cloves garlic, saute'd in 2 T. olive oil
3 cans whole peeled tomatoes, mashed through colander (discard pulp)
2 1/2 tsp. salt
2 tsp. oregano
2 tsp. basil
1 T. sugar
1/8 tsp. pepper
chopped parsley

Cook rapidly uncovered until thickened....45 minutes or so.

For everyday, I make a very simple gravy.
Brown my meat(boneless pork chops, meatballs, small beef steak and/or Italian sausage) in small amount of olive oil and some garlic.

Add I can of tomatoes(crushed or sauce), and 2 cans of water. After the gravy is hot, then add a wee pinch of baking soda and stir - the sauce will foam up (some people use sugar). This makes the tomato sauce less acidic.

Add some basil and crushed garlic cloves.
Turn heat down, and simmer.

No plate of pasta is acceptable here unless it has some genuine, imported Romano or Parmesan shredded on top. (You use so little; get the good stuff.)