COOKING
In a large pan, sauté onion in oil until soft, add chopped parsley and garlic. Simmer for about 2 minutes and add mushrooms; sauté well.
Add ground beef; cook until meat is brown in color, add salt and pepper. Strain oil and fat and move to a large pot. Add roasted garlic tomato sauce, let cook for about 3 minutes.
Then add the basil, garlic and oregano tomato sauce, letting cook for about 3 more minutes. Finally, add the remaining tomato sauce, one at a time; allowing each to thicken. When sauce has thickened, add water, 1 cup at a time.
Cook over low flame for about 2 hours; add a little water if needed.
Notes: This sauce may be frozen into containers. When sauce is defrosted, it may be cooked by itself or you can add another small can of sauce with a little water.
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