2 lbs. bulk Italian sausage or ground beef or half of each
1 large onion, chopped
2 cans (15 oz.) tomato sauce
2 cans (14 1/2 oz. each) undrained diced tomatoes
2 cans (4 oz. each) mushroom stems and pieces, drained
1/2 c. fresh minced parsley (can used dried)
2 tsp. garlic salt
1 tsp. dried oregano
1/2 tsp chili powder and pepper
2 bay leaves
Hot cooked pasta

In a dutch oven, cook meat and onion over medium heat until met is no longer pink. Add tomato sauce, tomatoes, mushrooms, parsley and seasoning. Bring to a boil and reduce heat. Cover and simmer for 45 minutes stirring occasionally. Uncover, simmer 15 minutes longer or until sauce reaches desired consistency. Discard bay leaves.

Freeze in meal size portions. Yields about 14 (3/4 c.) servings.