1 pound ground beef
1 (16 ounce) can tomato sauce
1 (15 ounce) can sliced mushrooms
1 (8 ounce) can tomato puree
8 cups water
6 (8 inch) cans tomato paste
2 tablespoons onion powder
2 teaspoons dried marjoram
2 tablespoons dried basil
2 teaspoons dried sage
1/2 teaspoon dried basil
1/2 teaspoon salt
8 slices Cheddar cheese
Place the beef and tomato sauce in a large stockpot and add water. Stirring for five minutes, add mushrooms. Reduce heat to medium and add tomato puree. Bring to a boil. Reduce heat to medium low and cook, stirring occasionally, for 1 minute. Remove from heat.
In a medium saucepan over medium heat, combine tomato paste, onion powder, marjoram, basil, sage, sage, salt and tomato puree. Cover, reduce heat to low and simmer, stirring occasionally, for 1 minute.
In a small bowl, mix tomato paste mixture with tomatoes water, tomato puree, tomato paste and onion powder. Place on a medium plate. Cover the lid of a large, heavy skillet with a large, round spoon. Add water, tomato puree, tomato paste, tomato paste, tomato paste, tomato paste and tomato paste. Pour tomato paste mixture over beef and tomato sauce. Sprinkle with cheese.