This sauce is best if made ahead and refrigerated overnight before using it.


3 tablespoons olive oil
1 tablespoon minced garlic
1 medium onion, finely chopped
1 cup strong red wine
            (preferably Sicilian Infierno)
1 28-oz. can of whole Italian tomatoes
1 6-oz. can tomato paste
1/4 cup fresh minced basil
Salt to taste
1 teaspoon sugar
1 1/2 lbs. mild Italian sausage, sliced

In a large pot, heat the olive oil gently over low heat.   Add the garlic and onions, and cook until translucent. 
Sauté the sausage with the onion before adding it to the sauce.
Remove the sausage to a plate before proceeding. (Sausage will be added to the sauce just prior to the long simmering process.)

Stir in the red wine. 
Add the whole tomatoes and tomato paste.  Rinse remnants of the paste out of the can with water, adding the water to the pot.  Add the basil, salt and sugar and stir.
When the sauce comes to a light boil, add the sausage and simmer over low heat for 3 to 4 hours, stirring occasionally and adding water if sauce gets too thick.  During the last hour, correct seasonings and partly cover the pot.  Serve over spaghetti.

This recipe was adapted from one appearing in The Hartford Courant, Food Section, in 1991,


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