1 large can crushed tomatoes
1 (6 oz.) can tomato paste
2 cans water (using tomato paste can as measure)
1 lb. Italian sausage, cut into 2-inch pieces
2 cloves garlic, minced
salt and pepper to taste
1/4 cup oil (preferably olive)
1 leaf basil
1/4 cup chopped parsley
1/2 cup white or red wine
Put tomatoes, paste and water in 6 to 8 quart saucepan and begin to simmer on stove, stirring occasionally. In a separate skillet, brown the garlic in the oil and slowly fry sausage. Add the cooked sausage and stock to the tomato mixture. Simmer about 2 hours or until thick, stirring occasionally.