In a large pot, sauté garlic and onion with olive oil until onion is translucent. Strip the casing from 2 sausage links, break into small pieces, and add to pot. Break ground sirloin into small pieces and add to pot. As the meats are browning, break them up as small as possible. (Leaving the meat too large doesn't allow the flavor of the sauce to penetrate it.) Once the meat is browned, add the cans of tomato sauce and 4 full cans of water. (Contrary to popular belief, this sauce is not supposed to be thick.) Next, add the tomato puree, tomato sauce, 1 teaspoon oregano, and Italian seasoning, Stir well and bring to a gentle boil, skimming any foam from the surface. Add remaining sausage links. Lower heat, cover partially, and simmer while stirring often. After 2 hours, add ¼ teaspoon oregano, ¼ teaspoon garlic powder, and bay leaf. Simmer for another 2 hours. Leftover sauce can be frozen in quart containers.
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|Serving Size: 1 Serving (475g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 261 (63%)|
|Amt Per Serving||% DV|
|Total Fat 28.9g||39 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 75.1mg||23 %|
|Sodium 1502.2mg||52 %|
|Potassium 605.1mg||16 %|
|Total Carbohydrate 21.4g||6 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 17.1g|
|Protein 20g||29 %|
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Calories per serving: 417
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