Pepperoni Spaghetti Sauce

[alisanne]

Okay, so a friend of mine visited recently, and she made this sauce.
We had it with whole wheat spaghetti and it was soooo yummy, so I figured I'd share. :)



Pepperoni Spaghetti

1 28 oz. can crushed tomatoes
2 14.5 oz. cans petite diced tomatoes (or 1 28 oz. can)
1 15 oz. can tomato puree (or 1 15 oz. can tomato sauce)
1 6 oz. can tomato paste
2 T sugar

1 1/2 t virgin olive oil
1/2 c diced sweet onion
1 c sliced portabella mushrooms
1 t minced dried garlic
1 T Italian seasoning

1/4 to 1/2 lb. stick pepperoni,cut into bite-sized pieces*

*Stick pepperoni is Usually 1 inch in diameter. Strip off casing then
cut stick into quarters lengthwise. Slice crosswise into bite-sized
pieces.

Heat olive oil in a sauce pan. Add onions and saute. When onions are
just translucent, add mushrooms. Continue to saute for another 2-3
minutes. Add all tomato products, garlic, Italian seasoning, pepperoni
and sugar. Stir to combine. Bring sauce to gentle boil. Lower heat and
simmer for approximately 1.5 hours stirring frequently. Taste and
adjustment seasoning as desired.