5 lb. sweet Italian sausage
4 c. finely chopped onions
36 oz. tomato paste
100 oz. crushed tomatoes in puree
6 c. water
1/4 c. minced garlic
12 bay leaves
1/3 c. sugar
1/4 c. basil
2 tbsp. oregano
3/4 c. parsley
2 tbsp. salt
48 oz. pkg. spaghetti or other pasta

In a large pot, cook and stir sausage and onions until browned; drain the fat. Add other ingredients except pasta. Mix and bring to boil. Reduce heat; cover slightly and simmer for 2 hours. Stir often. (Sometimes I use a crock-pot.)

Makes approximately 36 cups. Cook spaghetti as directed on package.