Harrington Cookbook

1/2 c. onion slices 2 T olive oil 1 lbs ground beef 2 cloves garlic, minced 2 14 oz cans tomatoes 2 8 oz cans seasoned tomatoes 1 3 oz can broiled sliced mushrooms 1/4 c. chopped parsley 1 1/2 t oregano or sage 1 t salt 1/2 t accent 1/4 t thyme 1 bay leaf 1 c water and wine In large skillet, cook onion in hot oil til almost tender. Add meat and garlic; brown lightly. Add remaining ingredients. Simmer uncovered 2-2.5 hours or til sauce is thick - stir occasionally. Remove bay leaf. Serve over spaghetti.

For each large can of diced tomatoes (approx. 24 oz) add: 1 c. dry red wine 2-3 chopped/grated carrots 2 T dried onion pieces 1/4 c. dried parsley flakes Simmer about 45 minutes then add: 1/4 t oregano 1/2 t dried basil 1 t sugar salt and pepper 2 chopped garlic cloves paprika to taste Cook about 20 minutes. Can adjust seasonings to taste. Add tomato paste if too thin.