2 (12 oz.) cans Contadina tomato paste
2 bay leaves
1 clove garlic, chopped
1 sm. onion, chopped
1 tbsp. parsley
1 tsp. oregano
1 tsp. sugar
1/2 tsp. pepper
1 1/2 lbs. Italian sausage
1 lb. spaghetti

Mix all above ingredients except sausage in Dutch oven, add 5 (12 ounce) cans of water - simmer 2 hours.

While sauce is simmering, heat oven to 350 degrees. Place sausage on wire rack over baking pan - poke sausages with fork. Bake 1 hour. When done cut into bite size pieces and add to sauce.

Forty-five minutes before eating, boil large pot of water for pasta. Cook pasta - drain pasta and cover with sauce and grated Romano cheese. Serves 8.