I'm very impressed with myself this morning ... it's not even 9:30 and I already have this going on:
Here's how I make it (modified from the original recipe):
About 2 tbs olive oil
1 large onion, chopped
6 cloves of garlic, chopped
1 1/2 lbs (or so) Italian sausage (I used 4 to 5 links, and slice through the casing, peel it off and break it up)
1 tsp oregano (dried)
1 tsp marjoram
1 large bay leaf (or 2 smaller ones)
6 oz tomato paste
3/4 cup water
About 90 ounces crushed tomatoes (3 large cans) ... I just buy one of them Costco sized tomato sauce cans, I think its' 105 ounces? because hubby doesn't do chunky cooked tomatoes)
salt & pepper to taste
1/3 cup loose packed fresh basil, julienned (you know, sliced thin!)
Heat olive oil in LARGE pot. Add onions & garlic, saute for a minute or so to sweat. Then add sausage and cook til no longer pink, breaking up as you go.
Add the remaining ingredients except the fresh basil. Allow to simmer for at least 2 hours, stirring occasionally.
Hubby loves this stuff and swears it taste best the following day. Makes quite a bit, 14 cups or so AND I generally freeze in quart size bags for a quick defrosting dinner. Enjoy!