| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Pasta, Italian, Sauces |
1 |
Gallon |
INGREDIENTS
| 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 |
INSTRUCTIONS
(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.
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