Spray a 9 x 13 baking dish and set aside.

Core and chop tomatoes into medium sized chunks. Place in the baking dish.

Peel and chop the onion into chunks. Place in the baking dish.

Peel the garlc, cut the cloves in half and sprinkle over the tomatoes and onion.

Place basil and parsley leaves on the tomato mixture.

Drizzle olive oil over mixture and stir to mix ingredients.

Bake at 375° for one hour.

After about 45-50 minutes of baking, begin crumble cooking the sausage.

While the sausage cooks, chop the mushrooms and add to the nearly cooked sausage. Finsh cooking the sausage and mushrooms. Set aside.

After one hour, remove tomato and onion mixture from the oven and allow to cool-long enough so you can blend these ingredients in a blender.

Use a slotted spoon to remove ingredients from the juices (reserve the juices in case the sauce is too thick for your liking). Place ingredients in a blender.

Add salt, pepper and Italian seasoning to the mixture in the blender.

Blend the sauce to desired consistency. Use juices if the sauce is too thick for your liking.

Add sauce to the meat mixture and heat through. Serve.

Or after you mix the sausage and sauce together, allow it to cool and freeze it in Ziploc bags or freezer containers to use later.

NOTE: If you freeze this sauce, when you thaw it, it may be a bit runny due to the ice. Place sauce into a sauce pan and simmer it to thicken.