Fresh Tomato Spaghetti Sauce with Prosciutto

4 slices bacon

1/4 pound Italian Sausage

1/4 pound ground pork

2 tablespoons olive oil

4 cloves minced garlic

1 cup onion chopped

1/4 cup carrots, diced

1/4 cup celery, diced

8 large tomatoes peeled, seeded and diced

1 cup broth

1/2 cup red wine

2 teaspoons salt

1 teaspoon pepper

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon basil

1/4 teaspoon rosemary

1 tablespoon vinegar

1 tablespoon sugar

1/4 pound prosciutto, thinly sliced, diced in 1/2-inch pieces

1 package fresh pasta

Cook bacon in a frying pan until it becomes slightly crispy and set the bacon aside. Add the Sausage and cook it until most of the grease is rendered and remove and set aside. Cook the ground pork in the pork grease until nicely browned and remove. Discard the fat from the pan, do not wash the pan. Add olive oil to the pan and heat over medium heat and add the garlic, onions, carrots and celery and cook about 5 to 10 minutes. Add the tomatoes and cook for a few minutes and then add the broth, wine, salt, oregano, thyme, basil, rosemary, vinegar, and sugar. Simmer this until the sauce is reduced by a third to half, depending on how juicy the tomatoes are. Add the sausage and ground pork when the sauce is the proper consistency, cook about 10 more minutes and add the prosciutto and simmer on low heat while you prepare the fresh pasta. Taste the sauce and add more salt, vinegar or sugar if needed. Serve with fresh grated parmesan cheese and crumble the bacon over the top of the sauce just before serving.

Servings: 6

 

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