1 (2 ounce) can sliced mushrooms, drained
1 (14 ounce) can tomato paste
1 (16 ounce) can Italian-style diced tomatoes
1 pound lean ground beef
1 pound Italian sausage
1 pound lean ground pork
1 pound lean ground ham
2 cloves garlic, minced
1 teaspoon salt
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
ground black pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a saucepan with lid slightly cracked. Heat tomato oil in skillet over medium heat.
In a large bowl, mix mushrooms, tomato paste, tomatoes, beef, Italian sausage, pork, ham, Italian sausage, brown sugar, oregano, basil, oregano, salt, salt and oregano. Cover and simmer for 1 hour.
Meanwhile, in a medium bowl, mix brown sugar, oregano, basil, oregano, black pepper and tomato sauce. Stir together.
Return pasta to saucepan. Add tomato sauce, tomato sauce, tomato sauce and tomato sauce. Bring to a boil and return to a boil. Reduce heat to low and heat, stirring occasionally, for 2 to 2 1/2 to 3 minutes. Season with black pepper and steam for 3 minutes more.