3 lg. cans pureed tomatoes
1 lg. can tomato sauce
3 lg. cloves garlic, crushed
1 carrot, minced
1 celery stalk, minced
1 med. onion, minced
1/2 lb. sausage
1/2 to 3/4 tsp. rosemary
2 tsp. Italian herbs
2 leaves basil
1/4 tsp. thyme
3 tbsp. olive oil

Saute sausage 20 minutes on medium heat. Add celery, carrot, onion and garlic in oil and simmer another 5 minutes. Add seasonings, then tomatoes. Bring to a boil and add tomato sauce. Cook 1 to 1 1/2 hours on low heat. Stir frequently. Salt and pepper to taste.

For Vodka Rigatoni for 4:

Whisk 1 egg yolk in 1 cup heavy cream. Add 1/4 cup vodka, 1/4 cup fresh parsley and 1/2 cup imported Parmesan cheese. Mix well. Add tomato sauce until you get desired color. (Should be peach). Spoon over cooked rigatoni noodles. Toss and add extra cheese to taste.