Spaghetti Sauce (using #10 can crushed tomatoes--makes about 12 cups)

1/2 c. dried onions OR 1 or 2 onions, finely chopped
3 cloves garlic, minced or 1 t. garlic powder
1-2 Green or red peppers, diced (optional)
1 lb. ground beef, turkey, or chicken
1/4 to 1/2 lb. sausage or ground pork (optional)
1 can beef bouillon--14.5 oz. (I have used chicken broth when I didn't have any beef)
1 1/2 T. Dried Basil Leaves
1 1/2 T. Dried Oregano Leaves
1/4 - 1/2 t. ground pepper
2-3 T. sugar
1 1/2 T. Dried parsley or 3 T. finely chopped parsley
1 #10 can crushed tomatoes in rich puree
4 T. Parmesan (add just before taking off the heat)
salt to taste

(I use a large, stainless steel pan.)  Saute onions and peppers until tender.  Add garlic and parsley, briefly saute.  Add ground meat and fry, stirring occasionally until it is well browned.  Add seasonings and can of Broth.  Boil and let liquid reduce just a little.  Add crushed tomatoes.  Stir to mix well.  Bring to a boil, reduce heat, cover and simmer.  You can eat it in about 30 minutes, but I like it best when it simmers for 2-3 hours.  Stir sauce occasionally during cooking.  (If dried onion and garlic powder are used, just fry the meat and add the rest of the ingredients.)  If you have a large crock pot, you can cook this in the crock pot on low for 6 to 8 hours.  You can also freeze this very easily when it is cooled.