2 tbsp. olive oil
1-1 1/2 lb. Italian sausage/sweet or hot minced garlic
1 (35 oz.) can peeled plum tomatoes with basil leaves
2 (12 oz.) cans Contadina tomato paste
6 (12 oz.) cans water
2 tbsp. parsley chopped
3/4 tsp. salt
3/4 tsp. sugar
1/8 tsp. black pepper

Dutch oven size pan with oil and sausage, brown sausage on all sides on medium-low heat. Then cut up sausage into 2 inch pieces and continue browning on each end. Remove sausage and hold aside.

Add garlic to pan. Remove pan from heat. Add peeled plum tomatoes to garlic and oil. Return pan to heat turn down heat to low. Cook tomatoes for 1 hour, stirring occasionally. After tomatoes have cooked down. Add tomato paste and water. Stir to blend tomatoes and paste. Add parsley, salt, sugar and pepper. Stir to blend spices. Add browned sausage. Cook for 3 hours, stirring occasionally. Makes 5 quarts of sauce.