| 1 | Saute bacon and some onion in oil. |
| 2 | Then add beef, sausage, green pepper and the rest of the onion. |
| 3 | Cook until meat is browned. |
| 4 | Then add mushrooms, tomatoes (with juice), bay leaf and seasonings. |
| 5 | Simmer for 1 hour. |
| 6 | Add tomato paste and wine and simmer for another 30 minutes. |
| 7 | If your sauce winds up being a little runny, add some more tomato paste or let simmer uncovered till desired consistency is achieved. |
| 8 | I rarely make this recipe the same way twice. |
| 9 | It"s a very forgiving recipe and experimentation is reccommended. |
| 10 | Try adding a dash of worchestershire sauce and/or a dash of bitters. |
| 11 | Add some oregano, whatever you like. |
| 12 | This recipe also doubles very easily. |
| 13 | The amount of garlic was purposely vague as i"m one of those people who feel that you can never have enough garlic. |
| 14 | If you"re not a garlic-aholic, you probably will only need one clove of garlic. |
| 15 | This was given to me by my father jerry elliott. |
| 16 | ~- hunter elliott |
