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1/3 cup and 2 tablespoons and 1 teaspoon olive oil
15-1/2 slices bacon, cut into 1/2 inch pieces
4 large onion, minced
4 cloves garlic, minced
4 pounds lean ground beef
2 pounds ground pork
2 pounds fresh mushrooms, sliced
7-3/4 carrots, shredded
4 stalks celery, chopped

4 (28 ounce) cans Italian plum tomatoes
1-1/2 pounds tomato sauce
1-3/4 cups and 3 tablespoons dry white wine
1-3/4 cups and 3 tablespoons chicken stock
2 teaspoons dried basil
2 teaspoons dried oregano
salt and pepper to taste
4 pounds pasta


In a large skillet, warm oil over medium heat and saute bacon, onion and garlic until bacon is browned and crisp; set aside.
In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Serve sauce over hot pasta.

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