Olive oil
1 package spicy or mild Italian sausages, meat removed from casing
1 large onion, finely chopped
4 large garlic cloves, mince
2 teaspoons dried oregano (or Italian seasoning)
1 generous tablespoon tomato paste
1 28-ounce cans whole peeled tomatoes
Basil + stems
2 small bay leaves
Heat a coating of olive oil in heavy large pot over medium-high heat. Add sausage (that has been removed from casing). Using a potato masher to break it up as best as possible, to avoid large lumps. Let it brown, 6 minutes. Add your onion, garlic, and oregano. Sauté until onion begins to color, about 10 minutes. Add tomato paste and cook for a few minutes. Slowly add tomatoes by breaking them up with your hands. Combine mixture very well. Add a few whole thick the stems from basil to the sauce. Bring to a low boil, then reduce heat to low, cover, and simmer until flavors blend, stirring often, about 30 minutes. Taste for the addition of salt and pepper. Add basil leaves, stir and serve.
Serve with your favorite pasta.
