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.