modified to my father's preference
This sause is one of a kind, meatless for vegetarians, or add the sausages (spicy or regular) for the perfect addition. The original recipe came from the mother of an Italian family we know. So it's authentic, with just the right alterations for maximum flavor.
olive oil
5-6 links sausage, spicy or mild. Optional for a vegetarian dish
3-4 cloves chopped garlic
1/4 onion
28 oz. can crushed tomatoes
2 15 oz. cans tomatoe sause
6 oz. can tomatoe paste
3/4 cup red wine
bunch fresh basil
dash cinnamon
1 tsp. salt
1/2 tsp. pepper
1 tsp. sugar
2 bay leaves
1 tsp. fennel seed
1 tsp. rosemary
12 oz. water
Open tomatoe stuffs cans, chop onion and basil, retrieve spices etc. to prepare.
Place sausage in pirex dish lined with 2 paper towels, cover with paper towels. place in microwave for two minutes rotate sausages, repeat until brown color throughout. cover bottom of pan with olive oil, cut sausages in half and brown until cooked through. return to paper towels to drain.
Combine onion and garlic and cook 3-4 minutes (to transparency).
Add remaining ingredients (tomatoe stuffs first) and bring to a boil.
Add sausage, reduce heat to low and simmer for 1-2 hours (or more).
