12    Plum Tomatoes
1/2 c  Olive Oil
1 1/2 c  Shredded Parmesan
2 ts Oregano Leaves, Dry
2 ts Rosemary, Dry
1 ts Marjoram Leaves, Dry
1 ts Sweet Basil
2 ts Salt
2 tb Granulated Sugar
1    Whole Garlic, Minced
1 1/2 lb Ground Beef
2 c  Mushrooms, Sliced
1 c  Tomato Paste

Blanch & peel half the tomatoes. Place in a slow cooker with half of the
olive oil, the marjoram, rosemary, oregano, sugar, salt, sweet basil and
garlic. Slow simmer for 24 to 48 hours or until the tomato solids are
completely reduced. Blanch and peel the remaining tomatoes, remove the
seeds and puree. Add to the slow cooker along with the tomato paste and
continue to cook, very slowly, for another 24 hours. Saute the ground beef
and add to the slow cooker along with the remainder of the olive oil.
Continue cooking for at least half a day. During the last four hours of
cooking, add the shredded parmesan cheese and blend in well. Add the
mushrooms 15 minutes or so before serving. If you are planning meat balls,
add them with the cheese and remove before serving. Serve the sauce over or
alongside the pasta.