2 28oz cans of Tomato Purée (I use crushed-Peeled Tomatoes instead)
2 12oz cans of Paste (Three if you use Crushed Tomatoes)
Six links of hot or mild Italian Sausage
3/4 cup of Red Wine
3/4 cup of extra virgin Olive Oil
2 Tablespoons salt
1/2 tsp fresh pepper
4 cloves of crushed fresh Garlic
4 Basil leaves or 3 tsp. of crushed Basil
6 Leaves of Italian Parsley or 3 tsp. of crushed
1/4 cup of sugar
powdered cayenne pepper (couple of small pinches)
Brown sausage in a cup of Red wine, a cup of Olive Oil,
Salt and Pepper. (Do not break the sausage casings. Sausage will finish cooking
After browning add the garlic. Then add the tomato purée and 2 28oz cans of water and tomato paste. Sprinkle in a little powdered cayenne pepper add basil, parsley, sugar the rest of the red wine and olive oil.
Add diced Green peppers, Mushrooms, etc. to the sauce about 20 min before serving.
Simmer on low for about 2 1/2 hrs stirring frequently add salt, sugar and pepper to taste.
You might want to cook these Meatballs in the sauce.