Crumble sausage into large 8-quart pot. Cook over high heat, stirring, until sausage is no longer pink, 4 to 5 minutes. Add onion, sweet green pepper and garlic; sauté for 7 to 9 minutes or until the onion is softened.
Add tomatoes with puree, breaking apart the tomatoes with a wooden spoon. Stir in the balsamic vinegar, sugar, salt, basil, black pepper and oregano; simmer for 25 minutes or until sauce has thickened slightly. Let cool briefly before using in Manicotti and Cottage Casserole recipes. Makes 8 cups sauce.
