In a medium frying pan, cook sausages over medium heat until juices run clear. Drain and finely dice. Set aside.
In large stockpot over medium heat saute onion, garlic and chilli flakes in olive oil until golden brown. Stir in sausages, half the oregano and half the basil and cook 10 minutes. Stir in the passata and tomatoes, increase the heat to high and bring to the boil.
Stir in the remaining oregano and basil, reduce heat to low and simmer 90 minutes, stirring occasionally.
Pour in the red wine, and with a hand held mixer carefully blend the sauce in the pot until the tomatoes have been chopped into small pieces and the sauce is thick and chunky. Serve.
Altered ingredient amounts.
With a couple of minor adjustments, this is excellent. With this quantity of garlic, I think slow cooking for much longer than 90 minutes is essential. Otherwise there is a lingering garlic harshness which mellows and becomes a great undertone after about three hours. I also would use far more onion......onions are full of sugar, and also add a nice chunkiness. I'd use four or five times the onion, sauteed until translucent. - 29 Sep 2008
Made it vegetarian.
My whole family loved this sauce. Even the picky 5 year old who only eats his spaghetti with butter asked for some of this because it smelled so good, and ate every bite. I cooked mine in my slow cooker for 24 hours, which made it very easy. It freezes very well, and makes three meals worth of sauce for our family. - 29 Sep 2008