Old Fashioned Meat Sauce for Pasta    No. 540          Yields 5 Quarts
 
     12           Plum Tomatoes              2 tsp       Salt
    1/2 Cup       Olive Oil                  2 Tbls      Granulated Sugar
  1 1/2 Cups      Shredded Parmesan          1 Whole     Garlic, Minced
      2 tsp       Oregano Leaves, Dry    1 1/2 lb        Ground Beef
      2 tsp       Rosemary, Dry               2 Cups      Mushrooms, Sliced
      1 tsp       Marjoram Leaves, Dry       1 Cup       Tomato Paste
      1 tsp       Sweet Basil
 
 Blanch & peel half the tomatoes.
 Place in a slow cooker with half of the olive oil, the marjoram, rosemary,
 oregano, sugar, salt, sweet basil and garlic.
 Slow simmer for 24 to 48 hours or until the tomato solids are completely
 reduced.
 Blanch and peel the remaining tomatoes, remove the seeds and puree.
 Add to the slow cooker along with the tomato paste and continue to cook, very
 slowly, for another 24 hours.
 Saute the ground beef and add to the slow cooker along with the remainder of
 the olive oil.
 Continue cooking for at least half a day.
 During the last four hours of cooking, add the shredded parmesan cheese and
 blend in well.
 Add the mushrooms 15 minutes or so before serving.
 If you are planning meat balls, add them with the cheese and remove before
 serving.
 Serve the sauce over or alongside the pasta.