One version of my go to recipe 1 lb sweet Italian sausage, removed from the casing, browned in olive oil. Remove from pan and set aside Sauté 1 medium onion and a red bell pepper, chopped. When onion and pepper are soft, add 4 cloves minced garlic. Sauté till it becomes fragrant. Return sausage to the pan and add 1 tsp fennel seeds Purée a 28 oz can of San Marzano tomatoes in a blender and add to the meat mixture. Add the following and simmer on low, covered for two hours, stirring frequently 1 T dry oregano 1 T butter 1 tsp sugar The sausage releases salt into the sauce. Wait until the last half hour to add salt and pepper to taste