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Italian Spaghetti Sauce
| Ingredients | |||
| 2 | pound | italian sausage | |
| 1/2 | cup | water | |
| 4 | each | 28 oz. canned tomatoes | |
| 1 | each | 8 oz. tomatoe paste | |
| 1/3 | cup | wine, dry red | |
| 1 1/2 | tablespoon | parmesan | |
| 1 1/4 | teaspoon | sugar | |
| 2 | tablespoon | onion, minced | |
| 4 | each | garlic cloves | |
| 2 | tablespoon | oregano | |
| 2 | tablespoon | rosemary | |
| 1 | tablespoon | thyme | |
| 2 | tablespoon | basil | |
| 1 | tablespoon | parsley | |
| 2 | each | bay leaf | |
| 1 | salt | ||
| 1 | pepper | ||
Directions: | |||
| 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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