Grandma Vinny's Sauce

Cover the bottom of a large pot with olive oil and turn heat to medium. When the oil is hot, saute the celery for about 5 minutes then add the onion and saute both until the onion is limp. Add the tomatoes, raise the heat to high and bring to a boil. Lower the heat, add a pinch of sugar (takes the acid out of the tomatoes) and the tomato sauce. Season with the basil, salt and pepper and continue to cook over low heat. Meanwhile, saute the ground beef in a separate pan. When it is browned, drain off the fat and add the meat to the sauce. Then do the same with the sausage. You may add them whole or sliced as I do or remove them from the casings entirely. Add the mushrooms, juice and all if you're using canned. Cook over low heat for an hour and a half to two hours (you can cook it all day if you're so inclined), stirring occasionally. Serve over your favorite pasta.
Serves 4 to 6 but is easily doubled or tripled.

Note from Liz: This is my all-time favorite recipe for spaghetti sauce. It came from my Italian grandmother, Vincenza and it really is fantastic. We always use the sweet Italian sausage but if you want more spice, use the hot.
Liz

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