3 tbsp. Portuguese or Spanish extra-virgin olive oil
1 lb. sweet or spicy Italian sausage, either ground or in casing
1/2 green bell pepper, chopped
1 onion, peeled, halved and sliced
4 cloves of garlic, minced
1 c. good red or white wine
1 (28 oz can) crushed tomatoes
1 (14 oz can) stewed tomatoes
1 (6 oz can) tomato paste
2 bay leaves
1 tsp. dried red pepper flakes or 1 tbsp. Pimento Moida
Garlic and onion powder (My grandmother would put it in so that it looked like she’d dusted the top of the sauce with it; in another words, lots)
Approximately 2 tsp. salt
Approximately 1 tbsp. Italian seasonings
Sugar, just a pinch to round out the flavors (lots of acidity from the tomatoes)

In a very large skillet or Dutch oven, sauté the sausage until browned. The sausage should be browned, but not cooked all the way through. The sausage will continue to cook and help flavor the sauce. Transfer onto a plate.

Saute onion and green pepper in olive oil until softened, about five minutes. Add garlic and cook a minute more. Add wine and deglaze the bottom of the pan. This is where all of the flavor is! Cook for about two minutes. Add remaining ingredients and let simmer for at least one hour.

Enjoy with your favorite pasta!