Spaghetti Gravy

This gravy cannot be overcooked; the longer it simmers the better the flavor. Use this gravy on spaghetti, lasagna or any recipe calling for Italian spaghetti sauce.

5 large onions, chopped
1/2 cup olive oil
15 cloves garlic, chopped
2 (1 pound 12 ounce) cans whole tomatoes
6 (6 ounce) cans tomato paste
6 tomato paste cans water
1 green bell pepper, cut into strips
4 bay leaves
1 to 2 teaspoons basil
1/2 teaspoon granulated sugar
Salt and pepper, to taste
3 (29 ounce) cans tomato sauce
3 to 4 pounds ground beef
1 pound Italian sausage (optional)

In a large, heavy pot, saute onions in olive oil, adding more olive oil if necessary. When onions are almost clear, add garlic and continue to saute. Add tomatoes, tomato paste, water, bell pepper and seasonings. Cook over low heat about 3 to 4 hours, stirring occasionally to check that gravy is not sticking to bottom of pot. Lower heat to simmer, if necessary. Add tomato sauce and more water if gravy is too thick. Simmer 1 hour.

Brown ground beef and sausage, if desired, in a skillet. Drain fat and add to gravy. Simmer at least 1 hour.

Makes 8 quarts.