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Jerry Elliott's Spaghetti Sauce

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      Title: JERRY ELLIOTT'S SPAGHETTI SAUCE
 Categories: Italian, Pasta, Beef, Pork, Vegetables
      Yield: 4 Servings
 
    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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