Bacon and Pepper Spaghetti SauceUser Submitted Recipe
-I use all fresh ingredients, however, dried ingredients can be used.
-I prefer this sauce served over Campanelle pasta and topped with grated mozzarella."
1 lb. bacon (cut into chunks)
2 green peppers (cut into chunks, reserve 1/2 for later)
1 large yellow onion (sliced)
1 can tomato puree
1 can tomato paste
1 large can crushed or diced tomatoes
2 large garlic cloves (minced)
celery leaves (about a handful)
2 bay leaves
2 Tbsp. Italian seasonings
1 Tbs. fresh parsley
4-6 fresh basil leaves (fresh and snipped)
1/2 cup grated Parmesan cheese
6 fresh mushrooms (sliced)
1 Tbs. salt
In a large kettle, on low heat saute bacon, 1 1/2 green pepper, onion and minced garlic; cook until bacon is lightly cooked and onions are beginning to gloss. Add tomato puree and paste, cook on med-low heat for 20 minutes. Add crushed/diced tomatoes; stir. Add all remaining ingredients (except mushrooms and reserve green pepper). Simmer on a low heat for a minimum of 3 hours (the longer it cooks the better!!) With about a half an hour remaining add your mushrooms and remaining green pepper. Serve over spaghetti or any pasta of your choice.
no nutrition information available
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