In a large Dutch oven or stock pot, heat the olive oil over medium heat. Add the onions and garlic, sauteing until translucent.
Add the crushed tomatoes and diced tomatoes, juice and all. Everything that is in the can.
Stir in the oregano, ground black pepper and bay leaves. Add the meatballs, sausage and mushrooms.
Lower to the least amount of heat possible. Cover with the lid ajar for steam to release.
Simmer for 4-6 hours, stirring every so often to prevent scorching.
When ready to serve, cook desired pasta.
Remove and discard the bay leaves.
Spoon over pasta and top with cheese or crushed red pepper flakes, if desired.
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About 2 cups yellow onions.Amount of garlic will depend heavily on your taste and the size of your garlic cloves. It you are using a large head, use 4, a small head will call for 6. If you really love garlic, use more and if you don’t, use less. To cook sausage, bake at 350 degrees for approximately 25 minutes. Allow to cool, then slice into 1/2 inch pieces. Drain well on a paper towel lined plate before adding to sauce.