Serves: 16
Total Calories: 322

4 pounds bulk Italian sausage
2 tablespoons olive or vegetable oil
6 medium onions, finely chopped (3 cups)
1 large bell pepper, finely chopped (1 1/2 cups)
12 cloves garlic, finely chopped
4 cans (14 1/2 ounces each) diced tomatoes, undrained
3 cans (15 ounces each) tomato sauce
1/4 cup chopped fresh or 2 tablespoons dried basil leaves
1/4 cup chopped fresh or 2 tablespoons dried oregano leaves
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon black pepper
1 cup dry red wine or beef broth

1. Cook sausage in 6-quart Dutch oven over medium-high heat about 15 minutes, stirring occasionally, until no longer pink. Remove from Dutch oven drain.

2. Heat oil in same Dutch oven over medium heat. Cook onions, bell pepper and garlic in oil, stirring occasionally, until onions are tender. Stir in sausage and remaining ingredients except wine.

3. Heat to boiling, stirring occasionally reduce heat. Simmer uncovered 1 hour, stirring occasionally.

4. Stir in wine. Simmer uncovered 1 hour longer, stirring occasionally.

TO MAKE AHEAD: Place sauce in 4 upright, airtight 1-quart freezer containers and label. Cool quickly and freeze no longer
than 2 months. About 10 minutes before serving, place in 1 1/2-quart microwavable casserole. Cover tightly and microwave on High 6 to 8 minutes, stirring after 3 minutes, until hot.

A NOTE from DR. GHOSH
Popping with bell peppers and tomatoes, this recipe is loaded with vitamin C, a nutrient key to bolstering the immune system.

"My neighbor makes me homemade spaghetti sauce and spaghetti, that way the smells don't upset my stomach and I still get to eat some really great food. She also feels like she is really helping me out, and she is!" -ANNE R.

NUTRITION FACTS: High in potassium and vitamins A and C good source of fiber
1 Cup: Calories 345 (Calories from Fat 205) Fat 23g (Saturated 8g) Cholesterol 65mg Sodium 1800mg Potassium 900mg Carbohydrate 18g (Dietary Fiber 3g) Protein 20g % DAILY VALUE: Vitamin A 20% Vitamin C 32% Calcium 8%Iron 14% Folic Acid 8% Magnesium 12% DIET EXCHANGES: 2 High-Fat Meat, 4 Vegetable, 1 Fat

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 16
Total Calories: 322
Calories from Fat: 245

More Recipes from the Betty Crocker's Living With Cancer Cookbook Cookbook:
Almond-Stuffed Pork Chops
Beef-Vegetable Soup
Chicken Noodle Casserole
Chicken Soup with Homemade Noodles
Corn and Black Bean Salad
Crab Scramble Casserole
Crowd-Size Minestrone
Dijon Chicken
Easy Lasagna
Extra-Easy Baked Ziti
HUMOR AND HEALING
Italian Chicken Rolls
Italian Spaghetti Sauce
Layered Beef and Vegetable Dinner
Layered Chicken Salad
Sausage, Vegetable and Cheese Strata
Seven-Layer Pasta Salad
Southwestern Pork Salad
Spaghetti and Meat Squares
The Ultimate Chicken Casserole
White Turkey Chili
Wild Rice, Sausage and Mushroom Casserole