Slovenian Italian Pasta Sauce

• 2 lb. Italian sausage
• 1 (25 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste
• 1 large green pepper (optional)
• 2 Tbsp. olive oil
• 4 medium onions, chopped fine
• 2 tsp. sugar
• 1 lb. chicken liver, chopped very fine
• 1 can mushrooms or 12 oz. fresh (optional)
• 6 cloves garlic or to taste
• 2 tsp. salt
• 1 c. grated Parmesan cheese
• red hot pepper to taste

1. Heat a 5-quart saucepan.
2. Add olive oil to hot pan.
3. Add Italian sausage cut into 1 1/2-inch pieces and cook until brown, then push sausage to one side of pan.
4. Add chicken liver that has been chopped very fine or chopped in a food processor.
5. (Chop when still half frozen.)
6. Cook a few minutes and mix with sausage.
7. Push to one side and saute chopped onions and cook until transparent, then mix ingredients together.
8. Then add your sauce, paste, garlic, salt and pepper to taste.
9. Add just enough water to make thick sauce.
10. When sauce begins to boil, add cheese and mushrooms. Simmer 2 to 3 hours, the longer the better the sauce.
11. Stir often. Good for any kind of pasta.

italian sausage, tomato sauce, tomato paste, green pepper, olive oil, onions, sugar, chicken, mushrooms, garlic, salt, parmesan cheese, red hot pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897756 (may not work)