Recipe - Jerry Elliotts Spaghetti Sauce

One half pound Hamburger
One half cup Sliced fresh mushrooms
3 Slices chopped bacon
1 teaspoon Salt (or to taste)
1 teaspoon Pepper (or to taste)
One half pound Italian sausage
One fourth cup Wine (or to taste)
1 tablespoon Olive oil
1 ds Cinnamon (or to taste)
1 ds Ground cloves (or to taste)
1 Chopped onion
1 Chopped green pepper
1 6 ounce can tomato paste
1 2.5# can Ital tomatoes+juic
1 Bay leaf
One half teaspoon Basil
Several cloves cut or sliced up 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
garlicaholic, you probably will only need one clove of garlic. This was
given to me by my father Jerry Elliott. ~ Hunter Elliott

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini