1 tbsp. olive oil
1 lb. Italian sausage (mild or hot)
1 lg. yellow onion, diced
1/2 lb. mushrooms, sliced
4-6 cloves garlic, minced
1 (28 oz.) can tomato puree
1/2 c. dry red wine
1 tbsp. dry oregano
1 tbsp. dry basil
1 tsp. dry rosemary
1/2 tsp. marjoram
1/4 tsp. cinnamon
1/4 tsp. cayenne pepper
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh oregano

Heat oil in large, heavy pan (cast iron is best). Remove sausage from casing and crumble into pan. Stir and break into pieces until half cooked (about 3 minutes). Add onions and cook 3 minutes more, stirring frequently. Add mushrooms and cook 2 minutes more, still stirring. Drain as much of the grease as possible, then add remaining ingredients, except fresh herbs. Bring to a boil, reduce heat and simmer covered until thick, 1-2 hours (may need to uncover for last 1/2 hour). Add fresh herbs and cook about 5 minutes more. Serve over cooked pasta. This sauce tastes even better the next day!