Sunday, January 1, 2006

Spaghetti Sauce for a Crowd

Makes about 18 cups sauce.

6 strips thick sliced applewood smoked bacon
3 pounds hamburger or Venison
1 pound hot (spicy) pork sausage
2 large onions diced
1 large green pepper, diced
1/2 pound sliced fresh mushrooms
8 cloves garlic, roasted and minced
1/4 good quality olive oil (I use some from Artesano's in Indianapolis)
1/4 cup flour
3 cans (28 ounces each) diced tomatoes
1 can tomato paste
1 cup water
1/2 cup white wine vinegar
1 1/2 Tablespoons Worcestershire Sauce
3 tablespoons raw honey
1 T. dried celery flakes
1 heaping T. dried oregano
1`heaping T dried basil
2 teaspoons salt
1 teaspoon white pepper
dash of black pepper
1/4  teaspoon Scoville Brothers Rockin Red hot sauce
1 teaspoon celery salt
1 pinch cayenne pepper

In a large soup kettle, cook bacon over medium until crisp. Remove to paper towels. Cook meat in bacon drippings until meat is no longer pink. Drain all but about 1 T of the fat. Remove meat to keep warm.

In the same pan, saute the onions until caramelized, adding in the peppers, garlic and mushrooms in the last 5 minutes of cooking. Reduce heat and carefully stir in flour until well blended. Stir in tomatoes, tomato paste, water, wine vinegar, honey, Worcestershire sauce and seasonings. Crumble bacon into seasonings and return beef to the pan. Bring just to a boil, and simmer partially covered for 2 hours, stirring occasionally. Serve with pasta and if you like, some bowls of mozzarella, extra onions and black olives for garnish.

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