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| SPAGHETTI SAUCE 4 lbs. ground chuck Vegetable oil 1 (No. 2 1/2) can Contadina tomato sauce 1 (No. 2 1/2) can Contadina whole tomatoes 2 lg. cans or 4 sm. cans Contadina tomato paste 8 oz. fresh mushrooms, sliced thin 1 c. red wine (Burgundy) (optional) 3 c. water 3 tbsp. ground oregano 1/2 c. Stella Romano cheese or Kraft Grated Parmesan Salt and Pepper Use 10 quart pot. Cover bottom of pot with oil. Add meat and brown. Add tomato sauce and tomatoes (crush each tomato in your hand as you add them). Stir in tomato paste, mushrooms, wine, water, oregano and cheese. Salt and pepper to taste. Cover. Cook on low heat for 3 1/2 hours. Stir every 15 to 20 minutes, scraping the bottom of the pot clean. If sauce is too thick, add small amount of water. Serve next day, for best flavor, over spaghetti or Vermicelli with grated cheese and garlic bread. Sauce will keep in refrigerator for 1 week. Freeze unused sauce.
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