Spaghetti Sauce

2 tbsp. olive oil
2 lb. sausage or ground pork
12 cloves garlic (or to taste)
2 large sweet Spanish or red onions
1 1/2 tsp. oregano
1/4 tsp. marjoram
2 bay leaves
2 tbsp. fresh basil, minced
1/4 tsp. thyme
salt and pepper, to taste
1 lb. mushrooms
1/2 c. grated carrots (optional)
2 bell peppers, chopped and seeded
1 small (not too hot) hot pepper, left whole
2 tbsp. Parmesan cheese, grated
72 oz. tomato sauce
1 1/2 cups Marsala or sweet wine
1 tbsp. balsamic vinegar
fresh parsley

Brown meat in the bottom of a large stockpot with 2-4 tablespoons olive oil or a little more, if needed (just enough). If using ground beef, drain before adding remaining ingredients. Pork, sausage, prosciutto or pancetta drippings add great flavor to the sauce.

Add onions, green peppers, and finally garlic. Add herbs. Stir until onions get soft and garlic is a light golden brown (do not allow garlic to get too dark or it will be burned and bitter).

Clean and chop fresh mushrooms and add to pot. Add carrots, (if using) stirring occasionally. Carrots add a little sweetness to the sauce, if that's what you prefer, but are not traditional.

Sprinkle with Parmesan cheese, or if you have the rind of a nearly used Parmesan or Romano cheese end, that may be tossed into the sauce. Stir in the large can of tomato sauce. Add the hot pepper, leaving it whole for easy removal.

Cover pot and let it simmer for an hour, but do not allow to boil. Add wine and balsamic vinegar about 40 minutes into the cooking (about 20 minutes before serving).

Cook pasta 15 minutes before serving according to package directions.

This recipe makes a double batch. Any leftover may be stored in the refrigerator for up to 3 days or frozen for up to 6 months. Use leftover sauce in lasagna, over pizza or freeze in ice cube trays for flavoring various soups and stews.

Serves about 6 (1/3 lb. meat each person), depending upon the pasta quantity being served with it.