My award-winning spaghetti sauce includes 14-16 oz. stewed tomatoes, 14-16 oz. tomato sauce, 6 oz. tomato paste, about 2 tsp. hand-crushed oregano, one clove fine chopped garlic, 2 tbsp. olive oil, 1/2 chopped onion, ground beef if and as desired, button mushrooms optional. For best results make it the night before and store in the refrigerator overnight for reheating the next day.