Old Fashioned Meat Sauce for Pasta

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.