1 lb. sweet Italian sausage
1/2 lb. pork (butt or loin)
1 brasciole (optional)
1/2 sm. onion, diced
2 cloves garlic
2 tbsp. oregano
Salt & pepper
1 tsp. basil or 1 bay leaf (optional)
1 can tomato paste
1 can tomato puree
1 can Italian peeled tomatoes
1/2 c. red wine (optional)

Puncture sausage with fork to release juices. Cook until brown. Remove sausage. Saute onion and garlic until translucent. Add tomato paste and puree and Italian tomatoes. Bring almost to boiling. Lower heat. Add all spices and simmer for at least 1 1/2 hours.

For smoother sauce, puree can of Italian tomatoes in blender.