This is often a dish Eileen makes on Christmas day. It just sings “It’s the Holidays!”
3 slices of bacon chopped
1 lb. Italian sausage, crumbled
1 Yellow Onion, chopped
3 cloves minced garlic
4 oz. fresh or canned mushrooms
28 oz. can of whole tomatoes with liquid
1 Bay leaf
1/2 tsp dried basil or 1 tsp fresh
1 tsp salt and 1 tsp pepper
6 oz. can of tomato paste
2 Tablespoons Sherry
1 box of dried Mostaccioli pasta
Grated Parmesan and fresh Basil for garnish
In a medium Dutch Oven, fry the bacon until ‘soft-cooked’, but not crisp. Add the sausage, onion, garlic and mushrooms and cook until the sausage browns.
Add the tomatoes and liquid, bay leaf, basil and salt and pepper. Break up the tomatoes into the mixture and bring to a rolling bubble. Reduce the temperature to an even simmer and cover. Cook the sauce for 1 hour, stirring regularly. If the sauce seems to dry, add 1/4 cup water.
After 1 hour, stir in the tomato paste and sherry, cover and return the sauce to a simmer for at least 15 minutes.
Remove the bay leaf, toss with the cooked noodles and sprinkle with the Parmesan and fresh Basil. Makes 4-6 servings.
(The longer the sauce cooks, the deeper the flavors will become. A splash of red wine adds richness too.)