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FRESH PEELED, FROZEN OR CANNED STEWED TOMATOES (I USE 4 LARGE CANS); 1 SMALL CAN TOMATO PASTE; ITALIAN SAUSAGE, HAMBURGER OR BREAKFAST SAUSAGE (I USE JIMMY DEAN); COUPLE HEAPING TABLESPOONS OF ITALIAN SEASONING; PUT IT, RAW MEAT AND ALL, IN A BIG POT. COOK ON HIGH UNTIL IT BOILS. COOK ON LOW LOW LOW HEAT FOR SIX HOURS (OR MORE) UNTIL LIQUID IS MOSTLY GONE. STIR EVERY HOUR OR SO; 2 HEAPING TABLESPOONS GARLIC POWDER OR CHOPPED GARLIC; 1 TABLESPOON SUGAR; 200 YEAR OLD FAMILY RECIPE FROM SICILY. IT DOES NOT GET ANY BETTER THAN THIS; THAT'S HOW YOU MAKE SPAGHETTI SAUCE MOTHERF'ER!