Ingredients:

1 lb sweet sausage (I like Longhini's, Liuzzi's or Lino's) cut into small chunks

1 medium Vidalia onion, chopped coarsely

1 28 oz can peeled whole Tuttorosso tomatoes, pulsed in food processor

1 28 oz can Tuttorosso crushed tomatoes

1 6 oz can paste 

1/3 cup chopped fresh parsley

a few basil leaves, snipped or chopped

3 medium garlic cloves, peeled and left whole

1 T sugar (or less to taste)

3 T olive oil (I'm partial to Filippo Berio)

In 7 quart dutch oven/sauce pot, heat two tablespoons olive oil and add onion. Cook on medium heat until soft. Add sausage and cook until starting to brown. Remove any extra grease. Add tomato paste. Fill paste can with water and put in pot. Stir paste until water is incorporated. Cook for a couple of minutes on medium heat. Add pulsed and crushed tomatoes. Stir. Add parsley, basil leaves, whole garlic cloves and sugar. Stir, then drizzle remaining tablespoon olive oil on top. Simmer for at least two hours, stirring occasionally. Be careful not to let the heat get too high so that the sauce at the bottom of the pot burns. If sauce starts burning, sauce will turn bitter. If you'd like, you can cool sauce and put into airtight containers or freezer bags and freeze for later use. Or store in fridge for up to 5 days. 

Serve with your favorite pasta and grated cheese along with a green salad and fresh bread. Mangia!!!