Title: Italian Spaghetti Sauce
Categories: Pasta Italian Sauce
Yield: 1 Gallon
| 2 | lb | Italian Sausage |
| 1/2 | c | Water |
| 4 | | 28 oz. canned tomatoes |
| 1 | | 8 oz. tomatoe paste |
| 1/3 | c | Wine, dry red |
| 1 1/2 | tb | Parmesan |
| 1 1/4 | ts | Sugar |
| 2 | tb | Minced Onion |
| 4 | | Garlic cloves |
| 2 | tb | Oregano |
| 2 | tb | Rosemary |
| 1 | tb | Thyme |
| 2 | tb | Basil |
| 1 | tb | Parsley |
| 2 | | Bay Leaf |
| | | Salt |
| | | Pepper |
(Use fresh herbs, or cut the amount by 1/3) Pierce sausage link with fork.
Place in baking pan with 1/2 cup water and broil, turning once, until
browned. Reserve pan drippings. Mash or cut tomatoes and add remaining
ingredients. Mix in sausage links and pan drippings. Simmer 4-6 hours or
until mixture reaches desired consistency. Remove bay leaves before
serving. Freezes well.