Title: Italian Spaghetti Sauce
Categories: Pasta, Italian, Sauces
Yield: 1 Gallon

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

(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.