Ingredients
8 bacon strips1 pound ground beef1 pound bulk Italian sausage1 tablespoon olive oil1 large onion, chopped1 can (6 ounces) tomato paste1 jar (24 ounces) marinara sauce1 can (14-1/2 ounces) chicken broth1/2 cup dry red wine1 can (8 ounces) mushroom stems and pieces1/3 cup pepperoni, chopped1 tablespoon sugar1 tablespoon garlic powder1 tablespoon dried oregano1 tablespoon dried basil2 teaspoons dried parsley flakes1 teaspoon dried rosemary, crushed1 teaspoon dried marjoram1 teaspoon rubbed sage1 teaspoon seasoned salt1 teaspoon pepper1/2 to 1 teaspoon crushed red pepper flakes1 teaspoon Worcestershire sauce Hot cooked spaghettiGrated Parmesan cheese
Preparation
In a Dutch oven, cook bacon over medium heat; drain and set aside. Discard drippings. In same pan, cook ground beef and sausage in olive oil until beef is no longer pink, breaking meat into crumbles. Add onion; cook until tender, about 5 minutes. Drain. Add tomato paste; cook and stir until fragrant, about 5 minutes. Stir in bacon, marinara sauce, broth, wine, mushrooms, pepperoni, sugar, garlic powder, oregano, basil, parsley, rosemary, marjoram, sage, seasoned salt, pepper, pepper flakes and Worcestershire sauce. Bring to a boil; reduce heat. Simmer, covered, stirring occasionally, until thickened and flavors have combined, about 2 hours. Serve with spaghetti and Parmesan cheese.
