Pork and Sausage Ragu

1/2 cup olive oil

2 pounds pork butt or boneless shoulder

1/2 cup red wine

4 cups water

2 large onions, chopped

4 cloves garlic, chopped

4 cups tomato sauce

2 bay leaves

2 teaspoons sugar

Pinch of crushed red pepper

Salt and pepper, to taste

1 pound Italian sausage

In a large skillet, heat 1/4 cup of the oil and brown the pork. Add the wine and let it bubble up. Add 3 cups of water and set the pan aside.

In a deep pot, heat the remaining 1/4 cup oil. Cook the onions for 8 minutes. Add the garlic, remaining 1 cup water, tomato sauce, bay leaves, sugar, salt, pepper, pork and its liquid.

Bring to boil, cover, then simmer, stirring some, for 1 1/2 hours.

Add the sausages and cook 30 minutes. Serve with spaghetti.

Makes about 2 quarts.

Adapted from "The Heart of Sicily"