Italian-American Sunday Sauce

• 1/3 cup olive oil
• 4 small onions
• 4 cloves garlic
• three 35-ounce cans tomatoes (crushed)
• 1 cup red wine
• 4 bay leaves

1. Prepare the braciole as described above, increasing the ingredients for the sauce to the following amounts: 1/3 cup olive oil, 4 small onions, 4 cloves garlic, three 35-ounce cans tomatoes (crushed), 1 cup red wine, and 4 bay leaves.
2. After the braciole have been simmering in the sauce for about 1 1/2 hours, add 2 pounds of hot or sweet Italian sausages (or a mixture of both), poked all over with a fork and browned.
3. Prepare meatballs (page 135), brown them as directed, and add them to the pot after the braciole have been simmering for about 2 hours.
4. When the meats are cooked, transfer them to platters, spoon a little sauce over them, and cover with aluminum foil to keep warm.
5. Cook 2 pounds rigatoni according to package directions, drain well, and return to the cooking pot.
6. Add enough of the sauce to coat the rigatoni lightly, season with grated Parmigiano-Reggiano or Pecorino Romano cheese, and transfer the sauced pasta to a large platter.
7. Pass any remaining sauce and some grated cheese separately.

olive oil, onions, garlic, three, red wine, bay leaves

Taken from www.epicurious.com/recipes/food/views/italian-american-sunday-sauce-375147 (may not work)