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