Yield: 6 Servings
|4 \N||Slices bacon|
|1 medium||Onion, diced|
|8 eaches||Cloves garlic, pressed|
|1 \N||Celery stalk, chopped|
|2 tablespoons||Olive oil|
|1 pounds||Hot Italian sausage|
|1 each||Beef bouilion cube, in one cup boiling water|
|1 cup||Dry white wine|
|16 ounces||Can of diced tomatoes|
|16 ounces||Can of tomato sauce|
|6 ounces||Can tomato paste|
|7 ounces||Can of mushrooms|
|\N \N||Freshly ground black pepper|
Thanks to Julian Manders for the start to my redition of this sauce.
In the micro, do the bacon till it is leathery and done, but not crisp. Distribute bacon on one or two paper towels, roll them up, and give them a good squeeze so the paper absorbs most of the remaining bacon fat. Set aside. Heat the oil in a deep, heavy non-aluminum kettle (an enameled cast iron casserole or large skillet will do) and add the vegetables. Cook, stirring, over low heat until the onions are translucent and the vegetables are softened. While the veges are cooking, break up the sausage and fry in a separate pan till just done. Drain off the fat. Let the sausage cool a bit, then stick in the food processor on low to break up the clumps. Now that the bacon has cooled, pull it apart in small bite sized pieces.
To the veges, add the cooked bacon, broth and wine. Raise the heat and cook until the sauce thickens a little. Add the diced tomatoes, paste, sauce, pepper, oregano, mushrooms, ground sausage, nutmeg, and stir well.
When the sauce begins to bubble, lower the heat and simmer very slowly, partly covered, for about 4 hours. Stir occasionally to prevent sticking. Before serving, taste for seasoning and adjust.
I serve over rigatoni with freshly grated parmesan. A small green salad and a couple slices of sour dough spread with garlic butter and toasted under the broiler in the oven will round out the meal. Don't forget the bottle of a dry red wine. A nice Italian Chianti is in keeping with the heritage of the meal.