Favorite Spaghetti Sauce

Cook until soft in 4 T. butter:
4 med. onions, finely chopped
4 cloves garlic, minced
1/4 c. fresh parsley, chopped
3/4 lb. fresh mushrooms, sliced

Add & Cook:
1 1/2 lb. ground round
1 t. salt
1/4 c. worcestershire sauce

Add:
2 (14 oz) cans tomato puree
4 (6 oz) cans tomato paste
2 (8 oz) bottles clam juice
4 bay leaves
4 or more shakes tabasco
1 t. each:
oregano
sweet basil
salt
sugar
lemon juice
3/4 c. parmesan cheese
4 c. red wine (alcohol cooks off)

Simmer 3-4 hours.


*This is AWESOME! But BEWARE, it makes a HUGE batch.... this is a party size. I made the normal batch size and froze half of the sauce, but it is probably enough sauce for 4-5 dinners for my family of 4 (2 being little girls, but they still eat it). I made a few changes and it was still amazingly good. I used 2 (15 oz.) cans tomato sauce instead of tomato puree, I drained the juice of 2 minced clams cans and used the juice from that (I used the clams in a clam chowder so I could kill 2 birds with one stone), and I only used 3 cups Red Cooking wine.... it just seemed like a lot of wine. I also added more mushrooms than it calls for and used dried parsley instead of fresh.

I will never be able to go to any other spaghetti sauce!