Servings: 10 c.

¼ c. olive oil ¼ c. olive oil
1 tsp. dried, crumbled basil leaves 1 tsp. dried, crumbled basil leaves
½ c. water ½ c. water
2 cloves garlic (chopped) 2 cloves garlic (chopped)
2 medium onions (chopped) 2 medium onions (chopped)
1 tsp. oregano 1 tsp. oregano
1½ lbs. ground beef 1½ lbs. ground beef
1½ tsp. salt 1½ tsp. salt
12 oz. tomato paste 12 oz. tomato paste
2 tsp. sugar 2 tsp. sugar
¼ tsp. black pepper ¼ tsp. black pepper
7c. canned tomatoes (mixed regular & Italian) 7c. canned tomatoes (mixed regular & Italian)
1 can mushrooms 1 can mushrooms

If tomatoes are not stewed, stew till soft.
Heat oil in large skillet & sauté onions & garlic for 5-mins.
Add ground beef & sauté till brown.
Add skillet contents to large pot (This is an old recipe. Modern cooks will normally drain the beef mixture first. I wouldn't because it's more flavorful, but would skim off fat as sauce cooks.) along with tomatoes & all other ingredients.
Bring to boil & simmer for 3-hrs., stirring occasionally & skimming fat from top
If sauce gets too thick, thin with a little additional water.

As with all of these types of sauces, it is best is made the day before and then reheated to let the flavors meld.  As with all of these types of sauces, it is best is made the day before and then reheated to let the flavors meld.
The sauce can be refrigerated for days, or frozen in serving-size portions.  The sauce can be refrigerated for days, or frozen in serving-size portions.
SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish or Pennsylvania Dutch country.)  SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish or Pennsylvania Dutch country.)