4 cloves garlic minced
1 to 2 cayenne pepper seeded and chopped (make sure to use rubber gloves)
1/4 to 1/2 cup extra virgin olive oil
3 28 oz. cans crushed tomatoes
2 to 3 6 1/2 oz. can tomato paste
2 teaspoons salt
1 teaspoon sugar
3 to 4 fresh basil leaves or 1 tsp dried
1 teaspoon oregano
1 cup burgundy wine
10 to 15 browned meatballs
4 sausages browned
Saute onions, garlic and hot pepper in 1/4 cup olive oil and saute gently 2 to 3 minutes. Add tomatoes and cook for at least 30 minutes (I try and cook the tomatoes 1 to 2 hours).
Add paste, meatballs, sausages and wine.
Gently heat to boiling, stirring often.
2 hours, checking to see if it needs more oil.
Add seasonings during the last 15 minutes of cooking.
Skim off any fat on surface.
To brown Sausages:
Put sausages in skillet with 1/4” water.
Cover and cook 15 minutes or until water evaporates.
Take lid of skillet and brown sausages for ~5 to 10 minutes.
Category: Pasta, Sauces, Rice, and Grains