JERRY ELLIOTT’S SPAGHETTI SAUCE

Servings: 4
Ingredients:

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

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