2 lb. Italian sausage, remove casing
1 lg. clove garlic, chopped
1 (15 oz.) can tomato puree
1/2 can water
1 (4 oz.) can mushrooms

Brown sausage well in 2-quart saucepan, add garlic. Be sure it doesn't burn. Add mushrooms, tomato puree and water. Add pepper and Italian seasonings to taste. Cook about 1 hour, uncovered if watery. It should be thick. Serve on hard roll, put a hole in side of roll and spoon in mixture. May be frozen when made.