Spaghetti Sauce

1 pounds Italian sausage links, sliced
2 tablespoons olive oil
1/3 cup chopped onion
1/4 cup chopped green bell pepper
6 to 8 ounces sliced mushrooms
2 cans (14.5 ounces each) tomatoes, coarsely chopped
3 cans (24 ounces total) tomato sauce
2 cans (6 ounces each) tomato paste
1 1/2 teaspoons dried leaf basil, crumbled
1 1/2 teaspoons dried leaf oregano, crumbled
1/4 teaspoon dried leaf thyme
1/2 teaspoon dried leaf parsley
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoons sugar
1/2 teaspoon vinegar
1 cup water
grated Parmesan cheese

In a Dutch oven or large kettle, brown sausage slices.
Drain off grease and add olive oil to pan.
Add onion, green bell pepper and mushrooms.
Cook, stirring frequently, until onions are tender.
Add remaining ingredients, except Parmesan cheese.
Cook over medium-low heat, stirring occasionally, for about 2 to 3 hours.
Add more water and reduce heat if sauce becomes too thick.
Serve with hot cooked spaghetti and pass the Parmesan cheese.

Makes enough spaghetti sauce for 6 servings.