Drunk Sauce

Ingredients

• Tomato sauce - 2 cups
• Diced tomatoes - 1 can (14.5 oz.)
• Tomato paste - 2 tablespoons
• Oregano - 1 teaspoon, dried
• Italian herb blend - 2 teaspoons
• Bay leaves - 2
• Garlic - 6 cloves, minced
• Yellow onion - 1 medium, finely chopped (TBird didn't use onion, but I do)
• Hot Italian sausage - 1 pound
• Red wine - 1/2 cup
• Salt - to taste
• Olive oil - 2 tablespoons

Method

1. Heat a 10+ quart stock pot over medium heat. Add the olive oil, chopped onion, and garlic — watch the heat so the oil doesn't smoke.
2. Remove the Italian sausage from its casing before it hits the pot; the fat renders straight into the sauce.
3. Once the sausage is cooked, add the dry herbs, drop the heat to medium-low, add salt, and sauté for 5-10 minutes.
4. Add the tomato sauce, diced tomatoes, and tomato paste, working out any lumps. Pour in the red wine once it's mixed.
5. Stir it together, drop the heat to low, and let it simmer for a minimum of 2.5 hours, stirring occasionally so nothing sticks. Prepare your noodles as you get close to serving. Put in the time — this one doesn't rush.