Italian Tomato-sausage Sauce

Great for lasagna and the sauce can be doubled or tripled, the recipe also freezes. Freeze in the amount you would use, 1 to 2 cup containers. Well keep 3 to 6 months.

• Ready In: 1 hr 5 mins
• Yields: 2 quarts.

Ingredients

• 2  tablespoons olive oil
• 2  lbs Italian sausage, casings removed, meat crumbled
• 2  shallots, minced
• 1  large garlic clove, minced
• 2  lbs  fresh plum tomatoes, passed through food mill
• 2  tablespoons  mixed Italian herbs or 2  tablespoons basil, oregano, and rosemary combination
• 1⁄2 teaspoon sugar
•  salt and pepper, to taste

Directions

1. In a large saucepan, heat oil.
2. Add sausage and cook until meat is no longer pink.
3. Add shallots and garlic; cook one minute.
4. Add tomatoes, herbs and sugar.
5. Bring to a fast boil, then simmer uncovered for 40 minutes.
6. Stir frequently and skim off fat.
7. Add salt and pepper.
8. Serve over pasta.