Mark’s Spaghetti Sauce

Ingredients:

2 large cans crushed tomatoes (I prefer Contadina brand, better flavor IMO)
1 bottle chili sauce
1 small can tomato paste (I always grab the Italian)
2 large cans/jars mushrooms (drained over beef for convenience)
Olive oil (the greener the better, I think)
1 lb ground beef (cooked, drained, rinsed under hot water)
2 heaping Tbs dollops of horseradish
1 heaping Tbs Italian Herbs
1 heaping Tbs oregano
1 tsp salt (light works fine)
2 tsp sugar (optional)
1 white onion chopped, I prefer a large onion.
5 or 6 cloves of garlic crushed (or more if you like!)
Fennel to taste, about 1/4 tsp ground is enough, or 1/2 tsp seeds. (The fennel adds a hint of liquorice, a very nice touch IMO)

Directions:

This fits perfectly in a 4 quart pot.

Sauté onion, garlic, and fennel in olive oil for a few minutes to get it blended.

Add tomatoes and paste, stir in, bring to boil stirring constantly as not to burn, and then pull it off the heat.  I use a lid and slowly bring it to boil.

Add everything else except meat and mushrooms, stir in, and slowly bring back to boil then pull it off the heat.

Add meat and mushrooms; again slowly bring back to boil but then turn to low and cover, stirring often so it doesn't burn.  The lid will allow the water to steam and soften the top, then when it gets simmering nicely with the lid on, remove the lid and allow to simmer for an hour or so uncovered. 

Occasionally stir during that hour, then recover it and bring back to a nice simmer, and uncover again.