Mince garlic, wash basil and thyme leaves and pat dry.
In a large sauce pot, brown sausage with bacon grease.
Stir in minced garlic for 30-60 seconds until just fragrant.
Add wine and stir for 20 seconds.
Add tomatoes, salt, thyme, oregano and bay leaves and stir.
Reduce to simmer, cover and cook for 2-3 hours, stirring frequently. This really depends on how thick of a sauce you want. The longer you cook it the more it will reduce down and become thicker.
About 15-20 minutes before you are ready to eat, boil spaghetti noodles until al dente in salted water. Drain.
Plate spaghetti and top with sauce, Parmigiano Reggiano and fresh torn basil leaves!
Sauce freezes well and is best reheated on the stove but a microwave will do! Leftover sauce can be frozen for up to a year or refrigerated for 5 days.