Title: Jerry Elliott's Spaghetti Sauce
Categories: Italian Pasta Beef Pork Vegetable
Yield: 4 Servings
| 1/2 | lb | Hamburger |
| 1/2 | c | Sliced fresh mushrooms |
| 3 | | Slices chopped bacon |
| 1 | ts | Salt (or to taste) |
| 1 | ts | Pepper (or to taste) |
| 1/2 | lb | Italian sausage |
| 1/4 | c | Wine (or to taste) |
| 1 | tb | Olive oil |
| 1 | ds | Cinnamon (or to taste) |
| 1 | ds | Ground cloves (or to taste) |
| 1 | | Chopped onion |
| 1 | | Chopped green pepper |
| 1 | | 6 oz can tomato paste |
| 1 | | 2.5# can Ital tomatoes+juic |
| 1 | | Bay leaf |
| 1/2 | ts | Basil |
| | | Several cloves sliced garlic |
Saute bacon and some onion in oil. Then add beef, sausage, green pepper
and the rest of the onion. Cook until meat is browned. Then add
mushrooms, tomatoes (with juice), bay leaf and seasonings. Simmer for 1
hour. Add tomato paste and wine and simmer for another 30 minutes. If your
sauce winds up being a little runny, add some more tomato paste or let
simmer uncovered till desired consistency is achieved. I rarely make this
recipe the same way twice. It's a very forgiving recipe and
experimentation is reccommended. Try adding a dash of Worchestershire
sauce and/or a dash of bitters. Add some oregano, whatever you like. This
recipe also doubles very easily. The amount of garlic was purposely vague
as I'm one of those people who feel that you can never have enough garlic.
If you're not a garlic-aholic, you probably will only need one clove of
garlic. This was given to me by my father Jerry Elliott. ~- Hunter Elliott