Bacon and Pepper Spaghetti Sauce

Submitted by Sophia
Submitted by Sophia
A fresh, robust spaghetti sauce, made for those who love flavor. This is the only spaghetti sauce recipe I make, nothing I've ever had compares. Great for large family dinners, or if you're serving just a few this recipe makes enough to freeze your leftovers! HINTS* -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 ½ 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) ½ cup grated Parmesan cheese 6 fresh mushrooms (sliced) 1 Tbs. salt shake pepper

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In a large kettle, on low heat saute bacon, 1½ 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.