1 1/2 lbs. bulk sweet and/or hot Italian sausage
2 to 3 tbsp. olive oil (if necessary)
1 lg. onion, chopped
1 lg. green pepper, chopped
5 stalks celery, halved at thick end and sliced
44 to 48 oz. ground and peeled tomatoes
12 oz. tomato paste
1/2 c. red wine
1 tsp. salt
1 tbsp. oregano
1 tbsp. basil or rosemary
1 tsp. freshly ground pepper
1 tsp. sugar or honey
1 tbsp. balsamic or red wine vinegar
2 cloves garlic, minced
1/2 c. sliced or quartered (pitted) black olives (preferably Calamata)

Brown sausage in deep and heavy saucepan on medium high until only a little pink remains. Remove sausage and set aside; leave remaining fat in pan and add olive oil, if necessary, to coat bottom of pan. On medium heat, add onion, green pepper, and celery; saute until softened but still crisp (about 10 minutes). Add tomatoes and paste and next 7 ingredients. Simmer for 45 minutes. Do not let sauce come to a hard boil. Add the garlic, olives, and the cooked sausage; simmer for 10 to 15 more minutes to allow flavors to blend. Serve over pasta (1 pound dried will serve 4 to 6) with freshly grated Parmesan, some crusty bread, and a bottle of red wine.