2 lbs bulk Italian sausage
2 cans tomato paste
4 cans tomato sauce
1 large onion, minced
2 tbsp garlic, minced
2 tbsp oregano
2 tbsp basil
1 tbsp parsley
1 tsp black pepper
1/2 tsp kosher salt
3 tbsp worcestershire sauce
1 tsp tobasco
2 tbsp grape jelly
1/4 cup red wine
1 cup water
Fry the sausage, and when brown, add the onions. Sauté until translucent, add the garlic, sauté another minute or two. Add the wine to deglaze the pan, allow to reduce slighty, add the tomato sauce, paste, and other ingredients.
Allow to simmer on low heat for at least an hour. A bit of honey can be substituted for the grape jelly. For a bit more heat, use more tobasco.