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1
Heat pan, add bacon pieces and fry until crisp.
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2
Pour off all but 2 tablespoons oil.
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3
Add ground meat and sausage, salt, onions, and peppers and cook about 3 to 4 minutes until meat is beginning to lose its pink color.
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4
Add mushrooms, 1 tablespoon basil, orregano, red pepper flakes, marjoram, and continue cooking until vegetables are soft and meat is beginning to brown.
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5
Add tomato paste and cook until it begins to brown on bottom of skillet stirring constantly.
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6
Add garlic and cook for 30 seconds or so until it is fragrant.
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7
Pour in wine and deglaze pan, stirring it to loosen all of the brown bits on the bottom of the pot.
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8
Let it cook until the wine is reduced by about half and the mixture is very thick.
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9
Add diced tomatoes and spaghetti sauce.
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10
Simmer for 20-30 minutes (the longer the better).
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11
Add another tablespoon of basil.
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12
Mix the cornstarch with 3 tablespoons of water and stir to form a slurry, and stir into sauce, continue to cook for about 10 more minutes on low heat.
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13
Serve over spaghetti.
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14
***I usually use Turkey Italian Sausage - it tastes great and is less greasy.
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15
***For the spaghetti sauce, any brand or flavor will work - I usually use Hunt's roasted garlic.
