INGREDIENTS

INSTRUCTIONS

You may make this sauce with meat or with sausage or both if you really
want to. The way you do it depends on what you want to do with it or what
you like.
For SAUSAGE start like this;
In your pot, brown sausages very well and remove from pot. Add 1/4 cup of
oil to pot, then the two large onions diced fine (not minced), and then add
five to six cloves of minced garlic (or to your taste) to oil dripping and
the onion. Very, very slowly brown onions stirring often. Do not let it
burn or the sauce will taste burned.
For MEAT start like this;
Add 1/4 cup of oil to pot, then the two large onions diced fine (not
minced), and then add five to six cloves of minced garlic (or to your
taste) to oil dripping and the onion. Very, very slowly brown onions
stirring often. Do not let it burn or the sauce will taste burned.
Add your meat and brown, breaking up the meat into the size you want to
eat.
Continue here;
Then to your pot add the two cans of tomato paste, and the four cans of
tomato sauce. Fill paste can (just one paste can) with water and rinse out
both paste cans. Add to pot. Fill sauce can (just one sauce can) with water
and rinse out all four sauce cans. Add to pot. STIR. If you Cooked the
sausages replace them into the sauce now. Add Sweet Basil, Italian
Seasoning and Parsley. STIR. Add black pepper and 1/2 to 1 tsp of salt.
STIR and TASTE. Add more salt if you would like.
Bring to a boil (uncovered) then turn down the heat and simmer for about
four (4) hours or until you can't wait any longer. It's best to cook the
sauce for at least two (2) hours to get the flavors to start to blend. STIR
every 30 minutes or so.
ENJOY!!
Entered by Dave Bustin
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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