Italian spaghetti sauce

Yield: 1 gallon

Measure Ingredient
2 pounds Italian Sausage
½ cup Water
4 eaches 28 oz. canned tomatoes
1 each 8 oz. tomatoe paste
⅓ cup Wine, dry red
1½ tablespoon Parmesan
1¼ teaspoon Sugar
2 tablespoons Minced Onion
4 eaches Garlic cloves
2 tablespoons Oregano
2 tablespoons Rosemary
1 tablespoon Thyme
2 tablespoons Basil
1 tablespoon Parsley
2 eaches Bay Leaf
\N \N Salt
\N \N Pepper

(Use fresh herbs, or cut the amount by ⅓) Pierce sausage link with fork. Place in baking pan with ½ 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.

Submitted By PAT BUSBEY On 10-08-94

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