Bennigan's Italian Meat Sauce and Marina Sauce

Italian Meat Sauce
1-1/2 pound Italian sausage
1/2 pound onions, diced
2 cups Marinara sauce (recipe follows)
1 cups grated Parmesan cheese


In medium saucepan, place onions and sausage. Cook over medium-high heat.
Stir continuously until sausage is cooked and completely broken up. Add
sauce, stir and allow mixture to come to a boil.

Remove from heat and pour into a mixing bowl. Stir in cheese and mix well.

Serve immediately.

Note: Sauce may be cooled down, then refrigerated to use later.

Marinara Sauce
3 1/2 tablespoons vegetable oil
8 1/2 oz. diced onions
1 tablespoon chopped garlic
6 lb. 4 oz. can crushed tomatoes
3 1/2 tablespoons minced fresh parsley
2 1/8 teaspoons dried oregano
1 1/4 teaspoons dried basil
1 3/4 teaspoon salt
1 whole bay leaf


In a large saucepan, heat oil over medium heat until hot. Add onions. Cook,
stirring frequently until onions become clear and limp, about 5 minutes. Add
garlic; cook 2 minutes, stirring. Add remaining ingredients, stir well.

Bring sauce to a boil, stirring occasionally. Reduce to low, simmer
uncovered for 30 minutes. Once cooked, remove the bay leaf.

Makes 3 quarts.