OAMC Spaghetti Sauce

This recipe is wonderful for those busy nights! I have made this a million times! This is great doubled as well. From the OAMC cookbook.

• Ready In: 2 hrs 10 mins
• Yields: 12 cups

Ingredients

• 1  lb bulk Italian sausage
• 1 1⁄2 cups  finely chopped onions
• 1 (12 ounce) can tomato paste
• 3 (28 ounce) cans Italian-style tomatoes or 3 (28 ounce) cans  plain crushed tomatoes in puree
• 2  cups water
• 4  teaspoons  minced garlic (4 cloves)
• 4  bay leaves
• 2  tablespoons sugar
• 4  teaspoons dried basil
• 2  teaspoons dried oregano
• 4  tablespoons  chopped fresh parsley
• 2  teaspoons salt

Directions

1. In a large pot, cook and stir the bulk italian sausage with onions until the meat is brown; drain fat.
2. Add remaining ingredients.
3. Bring sauce to a boil; reduce heat.
4. Partly cover, and simmer for 2 hours, stirring occasionally.
5. You can can also simmer in crockpot instead of a pot if desired.
6. Allow sauce to cool.
7. Can be frozen in containers or ziplock bags.
8. To serve, thaw and heat in a sauce pan.