In a large saucepan, combine onion, garlic, tomatoes, tomato paste, parsley, sugar, salt, oregano, thyme, bay leaf, celery and the 2 cups of water; simmer for 3 hours, stirring occasionally. Remove bay leaf and celery stalk.

In a large skillet, cook the sausage in the 1 cup of water over medium heat. Cook until water evaporates. Reduce heat to low and brown sausage for 5 minutes. Cut into 1/2" pieces. Add the sausage chunks to the sauce.

In a lightly greased 9 x 13" pan, layer half of the noodles, sauce, ricotta and mozzarella. Repeat layers a second time. Cover with greased foil. Baked in 350°F oven for 1 hour.

Shadow Zone Iv - Stinson Beach, Ca