I found this recipe on recipezar & was enticed to try it when I saw the 5 star ratings. It is worthy of it’s name & will be a staple at our house. It makes enough to freeze some for later. If you save back six or seven cups, it will be perfect for the meat sauce for your next lasagna. Bon Apetite!
2 lbs Italian sausage, casings removed (I used ground beef)
1 small onion, chopped
3-4 garlic cloves, minced
1 (28 oz) can diced tomatoes
2 (6 oz) cans tomato paste
2 (15 oz) cans tomato sauce
2 cups water
3 tsp dried basil leaves
2 tsp dried parsley
1 1/2 tsp brown sugar
1 tsp salt
1/2 tsp crushed red pepper flakes
1/4 tsp freshly ground black pepper
1/4 cup red wine (a good one makes a difference…don’t go too cheap)
In a large heavy stockpot brown meat. Add onion & cook til softened. Add garlic, tomato cans & water. Add basil, parsley, brown sugar, salt, red pepper & black pepper. Stir well & barely bring to a boil. Stir in wine. Simmer on low, stirring frequently at least an hour. A longer simmer makes for a better sauce, just don’t let it burn!