Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            4 quart  pot
  6                     italian sausages -- up to 8
                        - and/or
  1              pound  to 2 lb meat -- ground beef
                        - or ground turkey
     1/4           cup  vegetable oil
  2              large  onions
  5             cloves  garlic -- up to 6
  2               cans  tomato paste small -- (6 oz.)
  4               cans  tomato sauce -- (15 oz.)
  2        tablespoons  sweet basil
  2        tablespoons  italian seasoning
  3        tablespoons  parsley
  1           teaspoon  to 2 ts salt -- (to taste)
  1         tablespoon  ground black pepper

Preparation:

You may make this sauce with meat or with sausage or both if you really want to. The way you do it depends on what you want to do with it or what you like. For SAUSAGE start like this; In your pot, brown sausages very well and remove from pot. Add 1/4 cup of oil to pot, then the two large onions diced fine (not minced), and then add five to six cloves of minced garlic (or to your taste) to oil dripping and the onion. Very, very slowly brown onions stirring often. Do not let it burn or the sauce will taste burned. For MEAT start like this; Add 1/4 cup of oil to pot, then the two large onions diced fine (not minced), and then add five to six cloves of minced garlic (or to your taste) to oil dripping and the onion. Very, very slowly brown onions stirring often. Do not let it burn or the sauce will taste burned. Add your meat and brown, breaking up the meat into the size you want to eat. Continue here; Then to your pot add the two cans of tomato paste, and the four cans of tomato sauce. Fill paste can (just one paste can) with water and rinse out both paste cans. Add to pot. Fill sauce can (just one sauce can) with water and rinse out all four sauce cans. Add to pot. STIR. If you Cooked the sausages replace them into the sauce now. Add Sweet Basil, Italian Seasoning and Parsley. STIR. Add black pepper and 1/2 to 1 tsp of salt. STIR and TASTE. Add more salt if you would like. Bring to a boil (uncovered) then turn down the heat and simmer for about four (4) hours or until you can't wait any longer. It's best to cook the sauce for at least two (2) hours to get the flavors to start to blend. STIR every 30 minutes or so. ENJ

Nutritional Information:

92 Calories (kcal); 6g Total Fat; (51% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 595mg Sodium