Ingredients

• 1/2 cup extra-virgin olive oil
• 8 cloves fresh garlic, minced
• 1 medium onion, diced
• 3 to 4 fresh Italian sausages, casings removed
• One 28-ounce can San Marzano tomatoes, crushed by hand
• One 28-ounce can tomato puree
• One 28-ounce can tomato sauce
• One 8-ounce can tomato paste
• 1 cup fresh basil, roughly torn
• 1 cup fresh parsley, chopped
• 1 cup marsala wine
• 1 1/2 tablespoons freshly ground black pepper
• 1 tablespoon kosher salt
• 1 tablespoon sugar

Browse by ingredient

Instructions

1. Heat the oil in a large pot over medium-high heat. Add the garlic, sausages and onions and cook until lightly brown.
2. Add the crushed San Marzano tomatoes and 1/2 can water, bring to a simmer. Add the tomato puree, 1/2 can of water and simmer again. Repeat with the tomato sauce, again adding 1/2 can of water and bring the sauce to a simmer. Add the tomato paste and cook through.
3. Add the basil, parsley, marsala wine, pepper, salt and sugar into the pot and stir. Simmer for 2 to 3 hours, stirring frequently.