4 (15 oz.) cans tomato sauce
1 (12 oz.) and 1 (6 oz.) can tomato paste
2 (15 oz.) cans water
1 lg. onion, chopped
Garlic powder and oregano--shake enough on to cover top
1 c. grated Romano cheese
1 (2 lb.) Italian sausage

Brown sausage. Add to the other ingredients (except the Romano cheese) which have been put into a large heavy bottomed stock pot or saucepan. Simmer uncovered on low heat from 3-4 hours. Add the cheese about 1/2 hour before removing from the heat. Adjust seasonings after cooking. Note: This is a versatile sauce which I use for spaghetti, lasagna, pizza, etc. I make the above large amount and freeze it in quart containers.