Basic Italian Sauce(With Meat)

• 1 large can (Contadina) tomato puree/water
• 1 (6 oz.) can Contadina tomato paste/water
• 3 to 4 cloves garlic, cut up
• 1 medium onion, sliced
• 4 to 5 drops Angostura Bitters
• 1 1/2 capfuls Worcestershire sauce
• salt and pepper to taste
• 1 to 2 Tbsp. Parmesan cheese, grated
• 1 to 2 Tbsp. following spices: ground oregano, ground thyme, Italian seasoning, basil and olive oil (enough to cover bottom of pot)
• 1 to 1 1/2 lb. Italian sausage and Italian meatballs

1. In large saucepot, heat oil.
2. Add garlic and sliced onion and saute.
3. Add tomato puree plus 1 can of water, tomato paste and 1 can of water.
4. Mix. Add salt and pepper.
5. Sprinkle in all spices, cheese, Angostura Bitters and Worcestershire.
6. Stir all together. Brown the sausage and meatballs (see recipes in meat section).
7. Add to the sauce.
8. Allow to simmer for 2 to 2 1/2 hours, stirring occasionally, or until sauce is slightly thickened and meat is cooked.
9. Add more of spices, if needed.
10. May be doubled or tripled.

tomato pureewater, tomato pastewater, garlic, onion, bitters, worcestershire sauce, salt, parmesan cheese, following spices, italian sausage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=772698 (may not work)