Portabello Spaghetti Sauce

4		12-ounce cans		Tomato Paste
1		6-ounce can		Sliced Green Olives
1		6-ounce can		Sliced Ripe Olives
3		28-ounce cans		Diced or Crushed Tomatoes
3		28-ounce cans		Tomato Sauce
2		4-ounce package		Sun-dried Tomatoes
6				Large Portabello Mushrooms, cubed
6		ounces		Olive Oil
1		bunch		Celery including heart, chopped
5				Medium Onions, chopped

Spices

Place the tomato sauce, diced or crushed tomatoes, tomato paste, and sun-dried tomatoes in a 12 quart or larger stock pot, stir and start cooking using medium heat.  While the pot is heating up to simmering, add olives, chopped celery, and chopped onions stirring occasionally.  Stir in the sage, sugar, oregano, bay leaves, basil, marjoram, celery salt, and chopped cloves of garlic.   Reduce heat to simmering.

Cube portabello mushrooms into 3/4 inch squares.  Sauté portions of the mushroom cubes in olive oil and add to simmering sauce while stirring.  This is done in small batches so that the mushroom cubes soak up the added olive oil in each batch which is then added to the sauce.

Simmer sauce in a covered pot, stirring occasionally for 1 hour after adding the portabello mushrooms.  During this time, check the sauce and add additional spices or celery salt to taste.  Add water if the sauce is too thick (this sauce is thicker than store-bought varieties and can be eaten with a fork).

Total preparation time from start to finish is about 3-3.5 hours. 

There are about 25 servings of spaghetti sauce in this recipe.  We freeze and/or can the sauce for later use.  Serve with your favorite spaghetti pasta and garlic bread.