Cudighi Spaghetti Sauce

Ingredients:

2 green peppers, chopped
2 lb. Cudighi
2 yellow onions, chopped
1 whole garlic head, peeled and minced
1/4 c. chopped fresh basil (or 1/8 c. dried basil)
4 (14.5 oz.) cans tomato sauce
2 (14.5 oz.) cans whole peeled tomatoes, chopped
2 tsp. garlic salt
3 Tbs. tomato paste

In a large soup pot, cook the cudighi and onions until the cudighi is almost fully cooked (about 5-7 minutes). You do not need to drain the meat.  Then add the green peppers and garlic and continued to cook until soft. Add the remaining ingredients, stir together, and cook for about an hour on medium heat (covered). Let cool before storing, or serve hot with pasta or baked in a lasagna.