Amy's Homemade All Day Spaghetti Sauce

I made this up one day just experimenting. I love this sauce, and so does my family. I am guessing on the serving size, as it makes a big pot. I usually freeze the left overs.

• Ready In: 5 hrs 30 mins
• Serves: 10

Ingredients

• 1 (28 ounce) can crushed tomatoes in puree
• 1 (12 ounce) can tomato paste
• 1 (8 ounce) can tomato sauce
• 1 (14 1/2ounce) can stewed tomatoes with basil and garlic
• 1 (4 ounce) can mushroom stems and pieces
• 2  bay leaves
• 1⁄4 cup  merlot
• 2  teaspoons dried basil
• 1  teaspoon dried oregano
• 1  lb  ground sirloin
• 4  cloves garlic, chopped
• 1  large  vidalia onion, chopped
• 2  carrots, finely chopped
• 1  teaspoon garlic powder
• 1  teaspoon Worcestershire sauce
• 1 1⁄2 teaspoons brown sugar
•  extra virgin olive oil, 1 turn of the pan
•  salt and pepper, to taste (to your liking)
• 1  teaspoon parsley flakes
• 1  tablespoon  grated parmesan cheese

Directions

1. Saute onion, garlic& carrot in olive oil over medium heat until tender.
2. Add ground beef and brown until no longer pink.
3. Add oregano, basil, garlic powder, parsley flakes,salt& pepper (to your liking)& worcestershire sauce.
4. Add Merlot wine, simmer a few minutes.
5. Add rest of ingredients and stir well.
6. Reduce heat to low and simmer for at least 5 hours stirring occasionally.
7. Remove bay leaves.
8. Serve over cooked spaghetti noodles.