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!
-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
No nutrition information available
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.