Bolognese sauce

I have no idea if this is any where near the traditional sauce but it tastes damn good. This recipe makes one gallon of sauce. We generally eat one quarter of the sauce when I make it and store the remaining sauce in quart size containers in the freezer. When thawing, place in sauce pan and reheat on low heat.

Ingredients:

1.25 pounds ground lamb meat
1.25 ground beef
12-15 mushrooms (diced)
3-5 piece of garlic (depending on how much you like garlic)
1 white onion chopped
3 28oz cans of whole peeled tomatos
1 can tomato paste
4 bay leaves
.5 bottle of red wine

In a very large pot fry the onion, garlic & bay leaves for a few minutes and then add meat. Fry meat until brown. Add diced mushrooms and continue to cook. squeeze, by hand, each of the tomatoes from the can. Make sure to crush each tomato as much as possible. CAUTION: the tomatoes will squirt juice everywhere if you're not careful. Drop each tomato into the meat mixture until all tomatoes are mixed in. Pour juice from cans into the mixture. Cook for .20 minutes or until mixture comes to a boil. Add the tomato paste and stir. Add the red wine, stir and lower heat to low. Cook sauce for 1.5 - 2 hours on low heat. Sauce should be meaty and thick but it not, add just a bit of corn starch to thicken.