Ingredients:
3 Tbl olive oil
5 cloves garlic, minced
1 large onion, chopped fine
1 ½ lb sweet Italian sausage
1 ½ lb hot Italian sausage
3 28-oz cans of good Italian crushed tomatoes with added puree
2 bay leaves
¼ cup fresh Italian parsley, choped
½ cup grated Romano cheese
¼ to ½ cup good red wine
Method:
Preheat oven to 250. In a heavy skillet sauté garlic and onion in the olive oil until translucent. Remove from oil and reserve. Add sausage to skillet and lightly brown on all sides. You may leave the casing on or take it off, whatever your preference.
Transfer sausage, garlic and onion to a Dutch oven or other heavy, oven-proof pan (alternatively, you could sauté the garlic, onions and sausage in the Dutch oven to begin with.)
Add tomatoes and season with salt and pepper. Stir in Romano cheese, bay leaves and parsley. Add wine to taste. Bring to a light simmer and transfer to preheated oven. Simmer in oven for 3 to 4 hours checking periodically to make sure the sauce is not boiling.
This sauce is a base for many dishes such as lasagna, stuffed shells, manicotti, meatball sandwiches the possibilities are endless.
