Serves 12
Ingredients
- 1 lb bacon, cubed.
- 1 lb sage sausage. I used Jimmy
Dean.
- 2 heads garlic, peeled and sliced
- ½ white onion, peeled & chopped.
- 2-3 TBSP dried Italian Seasoning
- 1½ tsp ground black pepper, maybe
more.
- 2 TBSP dried Italian seasoning
- ½ tsp beef bouillon concentrate (low
sodium variety)
- zero salt (this doesn’t need it)
- 1 large can (29 oz) cooked and diced tomatoes.
- 2 jars or cans, prepared tomato
sauce; I used “Garlic & Herb.”
Preparations: preheat the cast iron Dutch oven on a stovetop
burner. Chop the bacon up & fry it. Set aside on paper towels to drain.
Pour off most of the grease, but save it for later.
Toss the sausage in the hot Dutch oven. While the bottom is
cooking, use the spatula to cut into modest-sized meatballs. When these are about
half done, add the garlic and cook together with the sausage. Drain tomatoes,
reserving liquid; add to sausage. Add bacon and stir well while frying. When
they're hot and spicy, add tomato sauce and reserved tomato juice. Bring to a
boil, stirring.
I cooked the onions separately, in bacon grease. When they’re
mostly done, add the beef bouillon concentrate. Cook together for a few more
minutes and add to the sauce.
Adjust spices, which mostly means add more of this or that. Reduce
heat and simmer for 4 hours. Yes, I said 4 hours.
Serve over whole wheat pasta. Enjoy!
