Chez Paul's Marinara 

This is a large recipe and is designed to be put up in jars and frozen for later use, makes about 8 quarts

Ingredients: One quarter cup of olive oil; Ten medium garlic cloves, minced; One pound of Italian sausage, ground; one pound of ground sirloin; One half cup of chopped fresh basil, Two tablespoons of chopped fresh rosemary, Two tablespoons of fresh thyme, chopped; One half cup of chopped fresh parsley; Two tablespoons of fresh sage, chopped; One half pound of sliced fresh mushrooms; Two tablespoons of red pepper flakes, Two large yellow onions, chopped; One third cup of chopped cilantro; One third cup of chopped fresh oregano; Two tablespoons of tiger sauce or any hot pepper sauce; Two cups of a good red wine (don't cheap out, if you wouldn't drink it, don't cook with it); Two tablespoons of coarse ground pepper; Two tablespoons of salt;  Twenty-eight ounces of stewed tomatoes; Two cups of tomato paste; One hundred and twenty ounces of tomato sauce or eight 15 oz. cans; one cup of water.

Preparation: Sauté onion and garlic in one quarter cup of olive oil in a large kettle for about five minutes. Add ground Italian sausage and ground sirloin and brown. Add basil, rosemary, thyme, parsley, sage, mushrooms, cilantro, red pepper flakes, and oregano, mixing well. Add wet ingredients one at a time: pepper sauce, red wine, twenty-eight ounces of chopped stewed tomatoes, two cups of tomato paste, one cup of water and eight fifteen ounce cans of tomato sauce. Add two tablespoons each of salt and pepper. Reduce heat and simmer for at least three hours. Be sure to stir frequently to avoid scorching. Add additional salt and pepper if necessary. Remove from heat and let cool, store in one quart jars. Freeze unused sauce in jars for up to six months.