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Spaghetti Sauce (Quick!)
Italian | Sauces & Dips

4  8-ounce cans tomato sauce
2  6-ounce cans tomato paste
1/2 cup red wine
1 medium green pepper, diced
1 medium yellow onion, diced
2 Tablespoons chopped serrano peppers
1/4 cup chopped fresh basil
2 Tablespoons chopped fresh oregano
1/4 cup chopped fresh parsley
2 cloves garlic, minced
2 bay leaves
1 teaspoon sugar
2 teaspoons salt (more to taste)
1/2 teaspoon ground black pepper (more to taste)
1/2 teaspoon cayenne pepper (more to taste)
1/2 teaspoon celery salt
1/2 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon Hungarian hot paprika
3-4 Italian sausages, thinly sliced

Put all ingredients into large Dutch oven; bring almost to boil, simmer over low heat for 30 minutes.  Adjust seasonings and herbs to your own taste.

Note:  Years ago when I had a huge garden, I always spent hours during the hot month of August cooking up huge quantities of homemade spaghetti sauce from the tomatoes in my garden.  That was great too, but when we moved onto our sailboat and couldn't afford the luxury of using all that power to simmer sauce for 24-30 hours at a time, this was the sauce of choice, and it's definitely a lot faster than when using fresh tomatoes!