Pasta Sauce (Tomato)

Recipe:

Ingredients:

1. 56 Ounces of tomato puree*
2. 70 Ounces of water +/- 10
3. Absurd amount of oregano, basil
4. One to two entire heads of garlic
5. "Italian sausage"** x 5
6. Olive oil

Steps:

1. Heavily mince more garlic than you think you'll need
2. If you're using canned tomato puree, make sure the cans are open and ready to be added quickly when needed
3. Meanwhile, get some olive oil in a large pot, we'll use this to cook the sausages, but it is also an important part of the sauce itself. Put about just a little bit less than half the sausage height. Of course, that measurement varies though, and should be worked out. If you use too much oil it will be noticeable so it's easy to determine your favored amount with multiple attempts
4. Cook the sausage until somewhat cooked- browned, but not entirely, as these will still be cooking within the sauce for the entire duration
5. Add the garlic and cook ONLY until aromatic. Go IMMEDIATELY to next step
6. Add the tomato puree and water. As for the amount of water- definitely more volume than the tomato puree, but not enough that it's too diluted It should be somewhat watery but not so much that it takes too long to cook out. We're aiming for about 2.5 to 3 hours. So, in a way this is also up to taste
7. Bring to a boil and cook uncovered. When froth accumulates at the sides of the pot, stir. Continue like this until there is no more froth accumulating around the sides of the pot
8. Add equal large amounts of oregano and basil
9. Stir and half-cover. Reduce heat to a simmer. Stir about every 20-30 minutes for 2.5 to 3 hours. What's most important with stirring is to make sure it doesn't burn, make what's at the bottom of the pot doesn't burn, etc.
10. Serve or refrigerate/freeze. About 8 servings

Considerations:

The same recipe can be followed with other meats than sausages. I've seen this be made with meatballs for example (don't ask me for the meatball recipe, I don't know it).
Burning the garlic will ruin the sauce.
Whether to add the herbs before taking the sauce to a boil or right before reducing the heat is more optimal, I do not know. My family does it before bringing it to a boil but my rationale for doing it right at the step where heat is reduced is that that exposes them to less extreme heat, which my intuition tells me would destroy the flavors of the herbs. But I'm not a food scientist, please tell me which is better if you know.

*You can make the puree from tomatoes yourself, but ironically the good quality canned stuff usually actually uses better quality tomatoes than you can probably get at grocery stores (unless you live in a tomato paradise and they're currently in season)
**Not entirely sure what makes a sausage Italian, because I've never made a sausage. Probably just get ones from the supermarket if you aren't too deep in the cooking abyss to be making your own sausages