Spaghetti Bolognese

This favorite spaghetti sauce uses sweet Sicilian sausages
instead of ground veal meatballs, for an unusual flavor:

   3 or 4 links of sweet (not spicy) Sicilian sausage.
   one medium yellow onion, peeled and chopped.
   1 lb tomatoes: fresh sliced or canned crushed.
   2 cloves garlic, crushed and peeled.
   1 spoonful fresh or dried crushed oregano.

The sauce:  heat the chopped onions and garlic in a pot
with a little olive oil.  Use gentle heat and stir
frequently, don't let them brown too much.  At the same
time, snip up the sausages into bite size morsels and
cook them gently in a skillet, turning frequently.
When sausages and onion have browned, combine them in
the pot and add the tomatoes and oregano.  Put a lid
onto the pot and use medium heat until the sauce starts
cooking.  Then reduce the heat, stir it now and then,
and in about 1/2 hour the sauce will be ready.

The spaghetti:  fill a big cooking pot with water and
a few drops of olive oil.  Bring to a boil, and add
dry spaghetti noodles in small bunches.  Figure 1 to 2
ounces of dry noodles per person.  Cover the pot and
reduce the heat to a medium boil.  These will take
10-15 minutes to cook.

Serve with grated Parmesan cheese and the sauce.
Garlic bread and tossed green salad to accompany.