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  • Cathy McLafferty

    2 Tbsp olive oil Italian sausage, casings removed Optional veal/ribs, bone in 1 large onion, diced 2 tsp sea salt, 1/2 tsp red pepper flakes 4 garlic cloves Splash red wine 2 tsp oregano leaves 1/2 tsp fennel seeds, chopped 28 oz crushed tomatoes w/basil 28 oz petite diced tomatoes 6 oz tomato paste Sprinkle cinnamon and sugar ** Heat a large pot on medium. Remove sausage from casings. Add olive oil to the pot and drop in the sausage and start breaking it up with a wooden spoon. Chop the onion and add it once the sausage is all cooked. Add in the sea salt and pepper. Cook for about five minutes then add the garlic. Cook for 30 seconds then add in oregano, fennel, and red pepper flakes. Cook another five minutes then dump in your cans of tomatoes (the crushed, diced, and paste). Bring to a boil. Then bring the heat back down between medium and low and simmer for three hours.

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