DIETS: LC GF VG VT
Servings: 36 (4 pounds dry spaghetti, cooked, is about right for the full amount of sauce.)
Split into desired batches and freeze for up to 6 months!

Ingredients: 

• 1/2 cup olive oil
• 1 cup chopped fresh parsley
• 4 cups chopped onions
• 12 cloves garlic, minced
• 6 lbs mushrooms, sliced
• 1/2 cup Worcestershire sauce
• 4 (29oz) cans tomato sauce
• 6 (12oz) cans tomato paste
• 1 (46oz) can cocktail vegetable juice
• 3 Tablespoons salt
• 2 teaspoons pepper
• 1 teaspoon chili powder
• 1 teaspoon Tabasco sauce
• 1 Tablespoon dried oregano, crumbled
  
• 2 Tablespoons vinegar
• 1/3 cup packed brown sugar
• 3 bay leaves

Instructions: 

• Combine oil, parsley, onions, garlic and mushrooms in very large soup kettle
• Cook and stir over medium heat until onions are soft
• Mix in remaining ingredients and bring to a boil
• Reduce heat and simmer over medium-low heat for 3 hours, stirring occasionally
• Remove bay leaves, and serve immediately.  Or separate into desired serving batches.  Cool completely and then freeze for future use.

Nutrition Info Per Serving (about 1 cup of sauce): 
Calories 147
Total Fat 4 g
Cholesterol 0 mg
Sodium 1200 mg
Potassium 1343 mg
Total Carbohydrate 26 g
Dietary Fiber 6 g
Sugars 17 g
Protein 7 g