Sean Guarino’s Nonni’s Sauce

Ingredients

56 oz cans of peeled whole tomato

8 oz can of tomato sauce

6 oz can of tomato paste

3 T fresh cut Italian parsley

2 T dried basil garlic salt (to taste)

Salt & pepper (to taste)

Dash of baking soda

1 pkg dried porcini mushrooms

1 Ib mild Italian sausage

3/4 Ib butter

1 1/2 chopped yellow onion

Directions

1. Puree tomato products in a blender

2. Pour puree in a large kettle and add parsley, basil, baking soda, salt, pepper & garlic salt

3. Simmer gently on low/med heat for 1 hour

4. Stir frequently

5. If mixture thickens, add water

6. Place mushrooms in pot of boiling water for 20 minutes

7. Dry mushrooms with paper towel, then chop into small pieces

8. Break sausage into little pieces

9. In a frying pan, melt butter and add onions, sausage & mushrooms

10. Cook for 20-25 slowly on low heat

11. Add mixture to tomato sauce

12. Stir & cook for another 30 min