1 lb Italian Sausage (loose or removed from casing)
1 Medium Onion, Diced
8 Cloves Garlic, Minced
1 28 oz Can of Crushed Tomatoes, Undrained
2 Springs Fresh Basil, Chopped
2 Springs Fresh Oregano, Chopped
1 Small Handful Parsley, Chopped
Parmesan Cheese, Grated
Heat a 6 quart or similar sized pot over medium-high heat, brown your sausage or ground meat. Remove the meat from the pan, leaving some of the rendered fat. Return the pot the the burner.
Meanwhile, bring a large pot of salted water to a boil.
Brown your sausage or ground meat in a saucepan, then set aside leaving some of the rendered fat.
Sauté the onion and garlic in the saucepan until translucent. About 3 minutes.
Add crushed tomatoes, and browned meat meat, then simmer for 10 minutes. (This is where you can also add a splash of wine, if so desired.)
While the tomatoes are simmering, cook your pasta until al dente, according to the package instructions. Strain.
Pro-tip: Don't add any oil to your cooked pasta. While this does reduce sticking, it also makes it harder for the sauce to cling to the pasta.
Add the herbs to your sauce and mix well. Add salt to taste.
Serve topped with grated cheese and parsley.