(Lee)

2-3 Tbsp. butter   2-3 Tbsp. olive oil
2 cloves garlic, minced  1 large onion, chopped
1 lb. fresh mushrooms, sliced  1 lb. ground beef
1/3 cup red wine   Salt and pepper to taste
1 can Hunt’s tomato paste  2 8-oz. cans Hunt’s tomato sauce
1 14 ½ -oz. can diced tomatoes 2 bay leaves
½ - 1 tsp. each basil, marjoram, oregano, tarragon, thyme

Heat butter and oil in Dutch oven.  Saute garlic and onion.  Then sauté mushrooms.  Push vegetables to one side and brown meat.  Mix meat and vegetables, increase heat, and pour in wine.  Cover, reduce heat, and steam for 2 minutes.  Season with salt and pepper.  Add canned tomato goods and bay leaves.  Simmer partially covered for as long as you wish, but at least 30 minutes.  30 minutes before serving, add spices.  Remove bay leaves before serving.  Serve over spaghetti noodles.  (I prefer regular, not angel hair or thin.)  Top with Parmesan or Romano cheese if desired.