For @AngryBlackLady: How I Made The Sauce, by Rachel Perrone

Browned 2 onions and ~5 cloves garlic in extra virgin olive oil - a Sicilian variety from back home, I forget the name - for a long time. 1/8

Browned one red bell pepper, one yellow bell pepper, some amount of mushrooms. 2/8

Browned the sausage. (These got simmered but we wound up eating them for lunch.) 3/8

Deglazed with vermouth because I forgot to pick up red wine. It's fine. 4/8

Four 15oz cans of tomatoes - two of them San Marzano. (In better years, I would start from fresh.) And I found a small cube of parm in the fridge that had to go. 5/8

Bay, oregano, crushed red pepper, a little rosemary and thyme. The fresh will go in toward the end. 6/8

Simmered for an eternity. Added fresh basil and parsley after this. 7/8

Ready for the oven! 8/8