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Spinach Pasta Sauce
1 1/2 pounds bulk mild italian sausage
3 cups fresh mushrooms -- sliced
1/2 cup each: carrot -- green pepper, onion
28 ounces crushed tomatoes
15 ounces tomato sauce
6 ounces tomato paste
1/2 cup grated parmesan cheese
1/2 cup beef broth or red wine
3/4 teaspoon each: aniseed -- seasoned salt, (1 envelope) garlic powder -- brown sugar, dried oregano
4 cups fresh spinach -- coarsely chopped
hot cooked pasta
2 cups mozzarella cheese -- shredded
1/4 cup cooked bacon -- crumbled
In a Dutch oven, cook and crumble sausage until browned; drain. Add mushrooms, carrot, green pepper and onion; saute for 5 minutes. Add tomatoes, sauce, past, parmesan, broth and seasonings; cover and simmer for 1 hour. Add spinach; heat through. Serve over pasta; top with mozzarella and bacon. Yield: 8-10 servings.
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