In a large pot combine the following and cook on low for 3 hours, stirring often:
28 oz can whole tomatoes
1 small can tomato paste
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp parsley
1/2 tsp basil
In a medium-sized mixing bowl, mix the following ingredients: ground beef, torn bread, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp parsley, 1/2 tsp sweet basil, and beaten egg. Then form into balls.
Add 2 Tablespoons olive oil to a large frying pan and heat to medium. When heated, brown the onion, garlic, and meatballs. When browned, add the meatballs to the tomato mixture.
Add 1 Tablespoon olive oil to the frying pan, and saute the mushrooms until slightly brown. Add the mushrooms to the spaghetti sauce.
Add the red wine to the spaghetti sauce.
Cook the spaghetti sauce over low heat until tomatoes are no longer solid and flavorful. You may want to separate the tomatoes with a fork.
Allow the combined tomato mixture to cool, then add to a either a gallon-sized freezer bag or a freezer-friendly plastic container.
When ready to eat, take the spaghetti sauce out the night before to defrost, heat in either the microwave on in a large pot on the stove, serve over your favorite pasta, and ENJOY!