Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Italian sausage
-cut into links
1 sm Onion, diced
3 lg Cloves garlic, sliced
6 oz Can tomato paste
8 oz Red wine
Plenty oregano, basil
-marjoram
Dashes ground fennel
-red pepper flakes
8 oz Fresh mushrooms
Dash Bertolli Lite
-olive oil
1 lg Green pepper, diced
16 oz Can tomato sauce
1 ts Sugar
1 lg Bay leaf
Pinch each thyme, rosemary
Lots parmesan cheese
2 Slices american cheese

In a dutch oven, brown the sausages well (still in their casings) in a
little olive oil. Use tongs to remove sausage to top of pot lid.
Drain off fat if necessary, leaving about 1 tbs in pot. Toss in
onion, green pepper and garlic and stir to coat, scraping up the
brown bits from bottom of pot. Let cook for about 2 minutes, just
'til the onion and pepper begin to soften (do not brown). Return
sausage to pot and stir in tomatoes or sauce, paste, sugar, wine,
seasonings and parmesan. Simmer for 45-60 minutes. Meanwhile, saute
mushrooms in a dab of butter, dash of olive oil, sprinkle of marjoram
or basil and paprika. Add the mushrooms and any juice in the pan to
the saucepot during last 15 minutes of cooking. Add optional american
cheese a few minutes before serving, let melt stir in. This really
mellows out the sauce Tips: You can brown pork shoulder blades or
spareribs along with the sausage. Gives a great flavor and provides a
2nd meat course if you're having company. Use more or less wine,
depending on whether you're using whole tomatoes or sauce. Just aim
for a nice thick sauce. Leftovers make great sausage sandwiches. I
freeze mine a lot for quick meals later.

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