Big Pot Sauce

Serves: 6

Aurelia Collier

1 January 1970

Based on User reviews:

52

Spice

45

Sweetness

54

Sourness

46

mins

Prep time (avg)

5.4

Difficulty

Ingredients:

1 large

Onion (diced)

20 cloves

Garlic

1 cup

Olive Oil

1 tbsp

Crushed Red Pepper

2

Hot Italian Sausages (4 ounce links)

1 cup

Oregano (dried)

1 cup

Dried Basil

7

Whole Peeled Tomatoes (28 ounce cans)

1 cup

Red Wine

Directions:

1

In a medium skillet, cook sausages over medium heat until juices run clear

2

Drain, and cut into bite sized pieces

3

Set aside

4

In large (13 quart) stock pot over medium heat, saute onion, garlic and crushed red pepper in olive oil until golden brown

5

Stir in sausage pieces, half the oregano and half the basil, and cook 10 minutes

6

Stir in the tomatoes, increase the heat to high and bring to a boil

7

Stir in the remaining oregano and basil, reduce heat to low, and simmer 90 minutes, stirring occasionally

8

Pour in the red wine, and with a handheld mixer, carefully blend the sauce in the pot until the tomatoes have been chopped into small pieces and the sauce is thick and chunky

9

Serve