MARINARA SAUCE~ From StoneGable's Kitchen

This is a NOT-ROCKET-SCIENCE recipe. Use more of this less of that... experiment! So fabulous!!! Make a double batch and freeze it for great sauce on hand. SO much better than the jar!

olive oil

1- 1  1/2 lbs. sweet Italian sausage

1 large onion, chopped

4 cloves garlic, pressed

1 tsp dried basil

1 tsp dried oregano

1 tsp dried thyme

1 TBS dried parsley

2 pinches red pepper flakes

2  large (28 oz) cans crushed tomatoes

2 large cans tomato sauce

1 medium can tomato paste


2 large handfuls Parmesan cheese (it's okay to use the green shakey kind, I do)

Make this sauce in a large stock pot. Add a couple of TBS of olive oil to the pot and heat over medium high heat.

Take the sausage out of casings. Crumble and add to the pot. Brown sausage remove to a plate. Reserve.

Cook onions in the pot until translucent, about 5 minutes. Add basil, oregano, thyme, parsley, red pepper flakes and garlic. Cook for 1-2 minutes on medium heat. Add sausage back to pot.

Add the crushed tomatoes, tomato sauce and tomato paste.  Stir together. Add Parmesan cheese. Cook on low, just simmering for a couple of hours. If the sauce is too thick, add a little water to get the right consistency.