1/2 cup extra-virgin olive oil
2 small onions, finely chopped
1 head (yes, entire head) garlic, finely chopped
2 stalks celery, finely chopped
1 green pepper, seeded, and cut in half
1 tablespoon salt
2 tablespoons oregano
2 tablespoons garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes (optional, with sausage it can make sauce too spicy)
1 (15 ounce) can tomato sauce
1 (28 ounce) cans crushed tomatoes
1 (28 ounce) cans tomato puree
2 dried bay leaves
4 tablespoons butter or sugar to reduce acidity
1/4 cup fresh basil
Directions
In a large pot, heat the oil over a medium-high flame. Add the onions, garlic, celery, and 1/2 teaspoons salt and pepper. Saute until all the vegetables are soft, about 10 minutes.
Once vegetables are cooked enough, add the tomato sauce, puree, crushed tomatoes, bay leaves, other seasonings, italian sausage, and green pepper halves. Simmer uncovered over low heat as long as you want but at least 2 hours. Remove from heat and discard the bay leaf. Remove italian sausage.
Meanwhile, cook pasta according to package directions.
Season the sauce with more salt and pepper, to taste. Add butter or sugar to taste to reduce gravy's acidity.
2 dried bay leaves
4 tablespoons butter or sugar to reduce acidity
1/4 cup fresh basil
Directions
In a large pot, heat the oil over a medium-high flame. Add the onions, garlic, celery, and 1/2 teaspoons salt and pepper. Saute until all the vegetables are soft, about 10 minutes.
Once vegetables are cooked enough, add the tomato sauce, puree, crushed tomatoes, bay leaves, other seasonings, italian sausage, and green pepper halves. Simmer uncovered over low heat as long as you want but at least 2 hours. Remove from heat and discard the bay leaf. Remove italian sausage.
Meanwhile, cook pasta according to package directions.
Season the sauce with more salt and pepper, to taste. Add butter or sugar to taste to reduce gravy's acidity.
Remove green pepper halves before serving.
Serve over fresh pasta.
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