Gilbert’s garden pasta sauce recipe from 1989

Ingredients

• 1 cup chopped onions
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 28 ounces canned Hunt's whole tomatoes, undrained and crushed
• 16 ounces canned Hunt's tomato sauce
• 1 pound fresh or frozen mixed vegetables (broccoli flowerets, cauliflowerts, diagonally-sliced carrots, bamboo shoots)
• 2 cups chopped prosciutto ham
• 1 cup grated fresh Romano cheese
• 1 teaspoon each: oregano, basil, rosemary, salt and firmly-packed light brown sugar
• Hot cooked mostaccioli pasta