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Works well with Lasagna<\/a> too.<\/p>\n (for more, divide your total guest list by 4, round up, and then multiply the numbered ingredients by the result)<\/i><\/p>\n <\/p>\n 1-28 oz, can Crushed Tomatoes (Italian, garlic, or herb flavored varieties OK)<\/p>\n 1-28 oz. can Tomato Puree (flavored varieties OK)<\/p>\n 1- 1 large bay leave<\/p>\n 1-1 teaspoon of salt<\/p>\n 1-1\/2 teaspoon of pepper: black, red, or mix.<\/p>\n 1-4 oz can of Mushrooms, drained (Optional)<\/p>\n 1-1 sugar cube (or equivalent amount of sugar)<\/p>\n 1-1 garlic clove (or dried equivalent)<\/p>\n 1-1 pound of hot Italian Sausage<\/p>\n 1-1 small onion (minced) or dried equivalent<\/p>\n 1-1 Tablespoon Olive Oil<\/p>\n Large Jar of Spicy Italian Seasoning (Tones, McCormicks, others)<\/p>\n Medium jar of Dried Green Peppers (or chopped up fresh Green Peppers)<\/p>\n Small Can of Tomato Paste (for thickening as needed, do not open unless needed).<\/p>\n Small Can of Tomato Sauce (for thinning as needed, do not open unless needed).<\/p>\n<\/div>\n (I prefer Hunt’s or Contadina Tomato products over store brands, but store brands can work. You can make your own tomato products if you like.)<\/i><\/p>\n Start cooking at least 4 hours before serving. For the Sauce part you can cook it the day before, refrigerate overnight and reheat for serving.<\/b><\/p>\n Pour in the crushed tomatoes<\/p>\n Sprinkle in a layer of Spicy Italian seasoning. No clumps, but you shouldn’t see the tomatoes. Sprinkle in a separate layer for every can of crushed tomatoes poured in.<\/p>\n Add bay leaves, salt, pepper, mushrooms (optional), sugar, garlic, half of the onion.<\/p>\n Sprinkle in dried green peppers to taste. (Optional)<\/p>\n Add Tomato Puree<\/p>\n Stir<\/p>\n Put lid on stock pot and simmer , stirring every half hour. The sauce can steam a little but don’t let it boil over.(Watch out for tomato geysers when removing the lid!)<\/p>\n This is the Marinara Sauce.<\/i><\/p>\n Taste the marinara sauce, add seasonings to taste.<\/p>\n In a separate skillet, brown half the onions and the Italian sausage in olive oil, breaking the sausage into small bits. (either cut sausage links into tiny bits or crumble unlinked sausage.)<\/p>\n Drain, add to marinara sauce, stir.<\/p>\n It is no longer a marina sauce<\/i><\/p>\n Check the sauce consistency. If too thick, add Tomato Sauce. If too thin, add Paste.<\/p>\n Let simmer until serving, stirring occasionally.<\/p>\n Scoop 1 cup of sauce over pasta.<\/p>\n I should also note that I expect people to go back for seconds and it is planned for. There should be enough sauce for seconds. This recipe produces 6-8 individual servings.<\/i><\/p>\nIngredients for four people:<\/h2>\n
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\nIn Large Stock Pot (size depends of size of guest list)<\/h2>\n
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\nOne and a half hours before serving:<\/h2>\n
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\nServing:<\/h2>\n
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\n<\/a> For Lasagna:<\/h2>\n
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