Recipe by Khandi Howard
This is a basic spaghetti sauce recipe, made extra flavorful by the addition of bacon. Also the addition of cornstarch at the end thickens the sauce and makes it adhere to the noodles better. This is a family favorite.
- 226.79 g bacon, chopped cut crosswise into narrow strips
- 2 onions, chopped
- 1 bell pepper, chopped
- 5-6 garlic cloves, chopped (or pressed)
- 907.18 g Italian sausage, casings removed
- 680.38 g lean ground meat
- 4.92 ml crushed red pepper flakes (or more if you like it spicy)
- 29.58 ml dried basil (divided)
- 4.92 ml dried oregano
- 4.92 ml dried marjoram
- 236.59 ml dry red wine
- 793.78 g canpetite diced tomatoes
- 170.09 g can tomato paste
- 236.59 ml red wine
- 453.59 g mushroom, roughly chopped (or sliced)
- 2 (1814.36 g) can spaghetti sauce (I like Hunt's, any flavor)
- 29.58 ml cornstarch
Directions See How It's Made
- Heat pan, add bacon pieces and fry until crisp. Pour off all but 2 tablespoons oil.
- Add ground meat and sausage, salt, onions, and peppers and cook about 3 to 4 minutes until meat is beginning to lose its pink color.
- Add mushrooms, 1 tablespoon basil, orregano, red pepper flakes, marjoram, and continue cooking until vegetables are soft and meat is beginning to brown.
- Add tomato paste and cook until it begins to brown on bottom of skillet stirring constantly.
- Add garlic and cook for 30 seconds or so until it is fragrant.
- Pour in wine and deglaze pan, stirring it to loosen all of the brown bits on the bottom of the pot. Let it cook until the wine is reduced by about half and the mixture is very thick.
- Add diced tomatoes and spaghetti sauce.
- Simmer for 20-30 minutes (the longer the better).
- Add another tablespoon of basil.
- Mix the cornstarch with 3 tablespoons of water and stir to form a slurry, and stir into sauce, continue to cook for about 10 more minutes on low heat.
- Serve over spaghetti.
- ***I usually use Turkey Italian Sausage - it tastes great and is less greasy.
- ***For the spaghetti sauce, any brand or flavor will work - I usually use Hunt's roasted garlic.