3 tbsp. salad or olive oil
1 med. onion, diced
6 garlic cloves, minced
1 green pepper, sliced thin
1/4 lb. cooked ham, cut 1/4" thick, diced or 1/4 lb. pepperoni, sliced thin
2 (15 oz.) cans tomato sauce (or 4 - 8 oz. cans)
1 (12 oz.) can tomato paste (or 2 - 6 oz. cans)
2 tsp. brown sugar
2 tsp. chopped parsley
1 tsp. oregano leaves
1 tsp. salt
1 bay leaf

1. In 3 quart saucepan over medium heat, in 2 tablespoons hot oil, cook onions, garlic, green pepper until tender, stirring frequently, about 10 minutes. At the same time in small frying pan in 1 tablespoon hot oil stir fry ham or pepperoni, about 8 minutes.

2. Stir in tomato sauce, tomato paste, brown sugar, parsley, oregano leaves and salt. Add bay leaf, heat to boiling over high heat.

3. Reduce heat to medium low, partially cover and cook 30 minutes, discard bay leaf.

4. After use, store left over sauce in refrigerator. Makes 4 cups.

Can use salt free tomato sauce and tomato paste.

Optional.