Instructions: Remove sausage meat from casings and crumble into a skillet. Saute, add onions, garlic & beef, and continue cooking until the meat is no longer pink. Drain any excess fat. Press the crushed tomatoes through a sieve to remove skins and seeds. Add remaining ingredients and simmer for two hours, stirring occasionally.

Yield: 12 cups sauce.

Prep time: 25 minutes. Cook
time: 2 hours.

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