This is a basic sauce that can be used for many of the Italian dishes in this section. As Italian mothers do on Sunday, it's great to start a sauce in the early afternoon for the evening meal. I always make more to freeze for later. Once the base sauce is made it can be added to the defrosted sauces to increase the volume needed for the recipe.

4 Italian sausages
1 red onion, chopped
1 green pepper, chopped
3 cloves garlic, chopped
2 tbsp. olive oil
1/2 zucchini, sliced and quartered
1 (12 oz.) can tomato paste
2 (24 oz.) cans tomatoes
5-6 mushrooms, sliced
2 c. water
1 c. red wine
2 tsp. each Italian spices, oregano, basil
1/2 tsp. salt
1/4 tsp. black pepper
Pinch sugar

1. Brown sausage in large saucepan, either take out of casings or cut up into small slices.

2. Add garlic, onions, peppers, mushrooms, zucchini to sausage with olive oil in that order. Saute for 10 minutes.

3. Add tomatoes, spices, 2 cups water, 1 cup red wine and sugar. Stir to mix well over low heat.

4. Simmer for 2-3 hours under low heat. Ready to serve or can be frozen after cooling.