Recipe by Wildflour
Tired of the same-old, same-old spaghetti? This is really good! The seasonings and herbs are not set in stone...you can adjust to your own taste if desired! But DELICIOUS!!
Top Review by morgainegeiser
This was quite good and easy to prepare. I skipped the bacon and added a little more pork sausage, it had a nice flavor. I used whole wheat pasta and served it with a salad and Italian bread for a nice meal. Made for ZWT4
- 3 slices bacon
- 3⁄4 lb ground pork
- 3⁄4 lb bulk pork sausage
- 1 large onion, coarsely chopped
- 1 green pepper, seeded and chopped
- 2 garlic cloves, minced
- 1 cup dry red wine
- 3 (14 1/2 ounce) cans Italian-style tomatoes, crushed
- 1 (6 ounce) can tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon brown sugar
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried thyme
- 2 bay leaves
- 12 ounces spaghetti, cooked and drained
Directions See How It's Made
- In large frying pan, cook bacon til crisp, remove to paper towels to drain. Crumble, set aside.
- In bacon grease, cook pork, sausage, onion, green pepper and garlic over med-high heat til meat is browned and veggies are tender, stirring ocaisionally.
- Drain well.
- Add wine, bring to boiling. Boil 10 minutes or til liquid is absorbed stirring ocaisionally.
- Stir in bacon, UNDRAINED tomatoes, tomato paste, oregano, brown sugar, basil, thyme and bay leaves.
- Bring to boiling.
- Reduce heat and simmer, uncovered, for 1 hour or til desired consistency.
- Remove bay leaves.
- (*Or leave them in and whoever gets them has to do the dishes!).
- Serve over hot, cooked spaghetti noodles!
- *Sliced mushrooms and black olives are also nice additions!