My own creation that I started making many moons ago. It's a great sauce, with LOTS of flavor packed into one pan! Peppers and Tabasco give it just a slight kick, but you can adapt it to your liking. You can also add 1 c. good red wine if you like, at the same time you add the tomatoes. I add water 1/2 c. at a time during cooking time, so sauce doesn't get too thick. Depending on how long you decide to cook it, depends on how much water to add. The more you cook it the tastier it is.
Cook sausage links separately, and after cooked, cut up into bite size pieces. Set aside. When cool, refrigerate until about 1/2 hour before sauce is done, then add to sauce. (This helps the sauce from becoming greasy).
03Add tomato puree, tomato paste, mushrooms, hot sauce and peppers to meat mixture. Mix well.
04Add the Red wine, if using.
05Add salt to taste, starting with 1 T.
06Cook on med. heat until sauce comes to a boil, then cook 4-6 hours covered, on low heat so it will slightly bubble while cooking, or until desired thickness.
07Stir every once in awhile, so the sauce and meat doesn't stick to the bottom of the pan.
08A 1/2 hour before serving add sausage from the fridge, and heat until sausage are nice and hot, and sauce is bubbling.
09Serve with your favorite pasta.
10Sprinkle with freshly grated Parmesan, if desired, and enjoy!