In Dutch oven, heat 1/4 cup oil over medium heat; saute' onion, green pepper, garlic, mushrooms, carrots, celery and parsley until onion is tender, about 10 minutes.
Add ground beef, pork, and Italian sausage; saute' until well browned, Drain.
Add tomatoes, spaghetti sauce, tomato sauce, tomato paste, tomato basil soup, red wine, water or broth, salt, pepper, red pepper, oregano, basil, Italian seasoning, and sugar. Mix well, mashing tomatoes with fork. Bring to a boiling. Reduce heat and simmer, covered, stirring occasionally, 2 to 3 hours. Cool sauce.
Divide sauce between gallon size baggies, writing the name, date and amount on baggies.
Freeze until needed.
Spaghetti with Big Batch Spaghetti Meat Sauce
2 to 4 cups big batch spaghetti meat sauce
1 pound package spaghetti noodles
1 cup grated romano cheese
Heat sauce in a medium saucepan until hot and bubbly. Prepare noodles according to package directions. Serve meat sauce over cooked spaghetti noodles. Top with Romano cheese.