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OAMC Spaghetti Sauce

1 lb bulk Italian sausage
1 12 cups finely chopped onions
1 (12 ounce) can tomato paste
3 (28 ounce) cans Italian-style tomatoes or 3 (28 ounce) cansplain crushed tomatoes in puree
2 cups water
4 teaspoons minced garlic (4 cloves)
4 bay leaves
2 tablespoons sugar
4 teaspoons dried basil
2 teaspoons dried oregano
4 tablespoons chopped fresh parsley
2 teaspoons salt


In a large pot, cook and stir the bulk italian sausage with onions until the meat is brown; drain fat. Add remaining ingredients. Bring sauce to a boil; reduce heat. Partly cover, and simmer for 2 hours, stirring occasionally. You can can also simmer in crockpot instead of a pot if desired. Allow sauce to cool. Can be frozen in containers or ziplock bags. To serve, thaw and heat in a sauce pan.

Source: www.food.com