Title: Italian spaghetti sauce
 Categories: Pasta, Italian, Sauces
      Yield: 1 Gallon
 
      2 lb Italian Sausage
    1/2 c  Water
      4 ea 28 oz. canned tomatoes
      1 ea 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 ea Garlic cloves
      2 tb Oregano
      2 tb Rosemary
      1 tb Thyme
      2 tb Basil
      1 tb Parsley
      2 ea Bay Leaf
           Salt
           Pepper
 
  (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.