Pasta sauce with mushrooms and sausage

I've had a recipe for a pasta sauce that I have propagated for years, modifying slowly as I go along.  I will typically make a big pot and put the sauce in the freezer to thaw and eat whenever I run out of food. 

Something I have worked with lately is tailoring the herbs to proper implementation.  Some herbs, like basil, are delicate and not conducive to long simmering.  They are something that you add at the end.  For people who brew, this is like added aroma hops at the end of the boil.  If you continue to boil, you lose all the delicate aromas.  Other herbs, like oregano and thyme, are hardy and the flavor components are oil soluble.  These herbs you want to fry in oil and simmer a long time to get their full flavor.  Once again, they are your bittering hops if you are a brewer.  You need a long boil to fully extract their flavor.

Given that basil is so delicate, dried basil is more or less a waste of money.  The drying process kills pretty much all the flavor of basil.  Use fresh where you can. Use your dried basil to fertilize your garden.

Chili paste really gives this pasta sauce zing.

Pasta Sauce with Mushrooms and Sausage

1lb Italian sausage (I prefer hot)
2 Tbsp olive oil
1/3 cup diced onion
8 oz sliced mushrooms
2 cloves garlic, sliced
28oz diced tomatoes
48oz tomato puree
1 Tbsp oregano
1 tsp thyme

1 tsp salt
1 tsp vinegar, such as balsamic or red wine
2 Tbsp chili paste
some chopped basil
black pepper to taste

1) Cook the sausage and drain off the grease.
2) Slice the sausage
3) Cook onions, mushrooms, garlic, oregano, and thyme with olive oil until softened, about medium heat
4) Add sausage, tomatoes, puree, salt, vinegar, and chili paste and simmer for 2-3 hours, until thick.  It will start to sputter when it reaches the right consistency.
5) Add basil to taste.