"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
4 medium onions, chopped 1 lb mushrooms, sliced 3 garlic cloves, minced ½ cup chopped parsley 3 Tbsp salad oil 3 Tbsp sugar 4 29 oz cans of tomatoes (whole or diced or a combination) 3 tsp salt 4 6 oz cans of tomato paste 4 tsp dried oregano 2 bay leaves
In a large kettle, sauté onions and garlic over medium heat until onions are limp. Add remaining ingredients. Reduce heat to low and simmer for 2 hours stirring occasionally. Discard bay leaves.
This recipe makes about 1 gallon of sauce. Use what you need and freeze the rest.
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