2 tbsp. olive oil, divided
1 lb. sweet Italian chicken sausage (uncased/bulk)
1 onion, coarsely chopped
1 green pepper, coarsely chopped
1 tbsp. minced garlic (fresh or jarred)
1 cup sliced mushrooms (Criminis are good)
1 (15 oz.) can diced tomatoes with juice (Hunts)
2 (6 oz. ea.) cans tomato paste
7 cans water (use empty paste can for measure)
3 bay leaves
1 tbsp. basil
1 tbsp. brown sugar
1 very very very light sprinkle of cinnamon (just a pinch)

Put some olive oil in a skillet and lightly "brown" the chicken sausage.

While sausage is cooking, put some olive oil in a large saucepan and cook onion and peppers with low-medium heat stirring occasionally until transparent (about 5 minutes).

Add garlic and stir for 1 minute (don't burn the garlic).

Add mushrooms, diced tomatoes, tomato paste and water. Stir to dissolve paste.

Add bay leaves, basil, brown sugar and cinnamon. Stir.

Add sausage. Stir. Bring to a gentle boil then reduce heat very low, partially cover with lid (leave a 1/2-inch gap open) and simmer on low for 1 to 2 hours, stirring occasionally. Salt to taste.

Serve over your favorite pasta!

Submitted by: Rick Meeker