Italian spaghetti sauce
1 gallon
Ingredients
| Quantity | 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 |
| Salt | ||
| Pepper | ||
Directions
(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