2 tablespoons vegetable oil
6 whole black peppercorn peppercorn
6 whole black peppercorn peppercorns, chopped
1 large yellow onion, chopped
2 cups diced celery
8 cloves garlic, minced
1 teaspoon salt
1 tablespoon seasoning salt
1 teaspoon dried parsley
2 teaspoons dried oregano
1 teaspoon ground black pepper
20 cloves garlic, crushed
4 (8 ounce) cans tomato paste
1 pound Italian sausage, cut in 1 inch pieces
1 pound Italian sausage, cut in 1 inch pieces
Heat oil in a large saucepan over medium heat. Add peppercorn peppercorn and peppercorns; cook, stirring occasionally, for 5 minutes. Stir in onion, celery and garlic. Sprinkle with salt, seasoning salt, parsley, oregano, pepper and garlic. Bring water to a gentle simmer.
Stir tomato paste into tomato mixture and simmer until thickened, about 5 minutes. Remove from heat and stir in sausage. Keep warm until liquid is absorbed.
Return tomato mixture to saucepan and bring to a gentle simmer. Stir in sausage until evenly coated.
Add tomato mixture and tomato sauce to tomato mixture and simmer over medium heat for 10 minutes. Remove from heat; stir in wine, stock, flour, salt, parsley, oregano and pepper. Return to a gentle simmer. Reserve marinade for other uses. Chill 2 hours before serving.