Italian Sausage Spaghetti Sauce

• 2 pounds italian sausage
• 1/2 cup water
• 112 ounces tomatoes, canned 4 x 28 ounce cans
• 8 ounces tomato paste 1 x 8 ounce can
• 13 cup wine dry red
• 1 1/2 tablespoon parmesan, parmigiano-reggiano cheese, grated
• 1 1/4 teaspoon sugar
• 2 tablespoons onions minced
• 4 each garlic cloves
• 2 tablespoons oregano
• 2 tablespoons rosemary leaves
• 1 tablespoon thyme
• 2 tablespoons basil
• 1 tablespoon parsley leaves
• 2 each bay leaves
• 1 x salt
• 1 x black pepper

1. Pierce sausage link with fork.
2. Place in baking pan with 1/2 cup water and broil, turning once, until browned.
3. Reserve pan drippings.
4. Mash or cut tomatoes and add remaining ingredients.
5. Mix in sausage links and pan drippings.
6. Simmer 4 to 6 hours or until mixture reaches desired consistency.
7. Remove bay leaves before serving.
8. Freezes well.

italian sausage, water, tomatoes, tomato, wine dry red, parmesan, sugar, onions, garlic, oregano, rosemary, thyme, basil, parsley, bay leaves, salt, black pepper

Taken from recipeland.com/recipe/v/italian-sausage-spaghetti-sauce-785 (may not work)