Instructions: 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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