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| Recipe Categories: |
Pasta Recipes
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| Average Rating: |
(8 votes)
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| Yield: |
1 gallon
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Ingredients |
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2 lb |
Italian Sausage |
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1/2 c |
Water |
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4 ea |
28 oz. canned tomatoes |
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1 ea |
8 oz. tomatoe paste |
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1/3 c |
Wine, dry red |
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1 1/2 tb |
Parmesan |
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1 1/4 ts |
Sugar |
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2 tb |
Minced Onion |
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4 ea |
Garlic cloves |
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2 tb |
Oregano |
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2 tb |
Rosemary |
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1 tb |
Thyme |
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2 tb |
Basil |
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1 tb |
Parsley |
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2 ea |
Bay Leaf |
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Salt |
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Pepper |
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Instructions |
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(Use fresh herbs, or cut the amount by 1/3)
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1.
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Pierce sausage link with fork. Place in baking pan with 1/2 cup water and broil, turning once, until browned. Reserve pan drippings. Mash or cut tomatoes and add remaining ingredients. Mix in sausage links and pan drippings. Simmer 4-6 hours or until mixture reaches desired consistency. Remove bay leaves before serving.
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Freezes well.
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