You may also like
Categories:
bacon ground pork pork sausage onion green pepper garlic red wine Italian-style tomatoes tomato paste oregano brown sugar basil thyme bay leaves
Viewed: 41 - Published at: 5 years agoIngredients
- 3 slices bacon
- 34 lb ground pork
- 34 lb bulk pork sausage
- 1 large onion, coarsely chopped
- 1 green pepper, seeded and chopped
- 2 garlic cloves, minced
- 1 cup dry red wine
- 3 (14 1/2 ounce) cans Italian-style tomatoes, crushed
- 1 (6 ounce) can tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon brown sugar
- 12 teaspoon dried basil
- 12 teaspoon dried thyme
- 2 bay leaves
- 12 ounces spaghetti, cooked and drained
Method
- In large frying pan, cook bacon til crisp, remove to paper towels to drain.
- Crumble, set aside.
- In bacon grease, cook pork, sausage, onion, green pepper and garlic over med-high heat til meat is browned and veggies are tender, stirring ocaisionally.
- Drain well.
- Add wine, bring to boiling.
- Boil 10 minutes or til liquid is absorbed stirring ocaisionally.
- Stir in bacon, UNDRAINED tomatoes, tomato paste, oregano, brown sugar, basil, thyme and bay leaves.
- Bring to boiling.
- Reduce heat and simmer, uncovered, for 1 hour or til desired consistency.
- Remove bay leaves.
- (*Or leave them in and whoever gets them has to do the dishes!
- ).
- Serve over hot, cooked spaghetti noodles!
- *Sliced mushrooms and black olives are also nice additions!
