Fresh Spaghetti Sauce

8 ounces hot Italian sausage links

8 medium tomatoes, peeled and cored

1 medium onion

2 teaspoons oregano

Salt and pepper

1 can (6-ounce) tomato paste

1 clove garlic

1 pound ground beef

¹/2 cup fine bread crumbs

¹/2 pound sliced mushrooms
Cut sausage into 1-inch pieces; brown slowly in small skillet. Place tomatoes, onion, oregano and salt in food processor; run just long enough to chop the onion.

Place tomatoes in a large saucepan; add tomato paste and garlic and bring to a boil. Allow to simmer. Drain sausages and add to sauce.

Combine beef, bread crumbs, salt, pepper and form into balls. Add to sauce (not necessary to brown meatballs.)

Cover pan and cook for two hours over low heat. Fifteen minutes before finishing, add mushrooms and remove garlic. Serve over pasta. Makes 4 to 6 servings.

Recipe Search: If you've been looking for a favorite old-time Buffalo News recipe and are unable to find it, send a postcard to Kitchen Archives, Features Department, The Buffalo News, P.O. Box 100, Buffalo, N.Y. 14240. You can also e-mail jokun@buffnews.com. We'll do our best to print some of the most often requested recipes. Requests cannot be acknowledged individually.