Macaroni Sauce

• 2 cans tomato puree (large)
• 1 clove garlic, diced
• 1 tsp. salt
• pork sausage (Italian style)
• chopped meat (I lb. or more)
• parsley
• 1/4 c. tomato puree
• 1 large and 1 medium onion, diced
• 1 Tbsp. sugar
• bread crumbs
• grated cheese (Parmesan)
• basil
• 1 egg

1. In a large pot, put 2 cans of tomato puree and a 1/2 can of water.
2. Keep the 1/4 cup puree for the meat balls.
3. Bring the puree to a boil and add the sugar.
4. (This cuts the acid in the tomatoes.) Now put the gas on simmer very low and add 1 or 2 tablespoons of basil.
5. Put a little oil in frypan to brown sausage.
6. Prick the sausage before you fry to release some of the fat in sausage.
7. Once brown, put in the pot of sauce.

tomato puree, clove garlic, salt, pork sausage, meat, parsley, tomato puree, onion, sugar, bread crumbs, grated cheese, basil, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=777971 (may not work)