• Cooking Time: 20-60 (reducing time)
• Servings: 8
• Preparation Time: 15
• 1 pound hot italian sausage
• 2 cans (16 oz) diced tomatoes
• 1 can (16 oz) tomato sauce
• 2 Bay Leaves
• 2-3 teaspoons olive oil
• 1/2 white onion (medium sized and diced)
• 3 tablespoons fresh oregano (half of that if dried)
• Balsamic Vinegar and Granulated White Sugar (to taste)

1. Brown sausage, anbd sautee onion and fresh oregano in olive oil until onion is translucent. Break up sausage into bite sized pieces with a spatula while making sure meat is browned on all sides
3. Add diced tomatoes and tomato sauce
5. Add Bay leaves
7. Reduce heat to simmer, cover the pot and let the sauce reduce until it reaches the thickness you desire
9. After tasting, add balsamic vinegar (to increase acidity) or sugar (to reduce acidic taste)

My mom used to keep this in stock in our fridge during the winter. It was a family favorite. We would eat it with bread, crackers or just plain if we ran out of pasta. It is really that good!