Pasta Napolitana- Recipe

Seafood is a common ingredient in traditional Neapolitan pasta dishes, such as spaghetti alle vongole and risotto alla pescatora. Pasta e patate (pasta and potato soup), timballo (pasta pie), gnocchi alla sorrentina (potato dumplings cooked in tomato sauce and cheese), and pasta e fagioli are some of the other well-known regional pasta dishes.

8 bacon strips
1 pound ground beef
1 pound bulk Italian sausage
1 tablespoon olive oil
1 large onion, chopped
1 can (6 ounces) tomato paste
1 jar (24 ounces) marinara sauce
1 can (14-1/2 ounces) chicken broth
1/2 cup dry red wine
1 can (8 ounces) mushroom stems and pieces
1/3 cup pepperoni, chopped
1 tablespoon sugar
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons dried parsley flakes
1 teaspoon dried rosemary, crushed
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1 teaspoon seasoned salt
1 teaspoon pepper
1/2 to 1 teaspoon crushed red pepper flakes
1 teaspoon Worcestershire sauce
Hot cooked spaghetti
Grated Parmesan cheese

Directions

Bacon is cooked in a Dutch oven over medium heat; it is drained and placed aside. Throw away drips. Cook sausage and ground beef in the same pan until the beef is no longer pink, crumbling the flesh as it cooks. Add the onion and simmer for 5 minutes or until it is soft. Drain. After about five minutes of stirring and cooking, add the tomato paste.
Add the Worcestershire sauce, bacon, marinara sauce, broth, wine, mushrooms, pepperoni, sugar, oregano, basil, parsley, rosemary, marjoram, and other herbs and spices. Boiling over; turn down the heat. For about two hours, simmer, covered, stirring occasionally, until thickened and flavours are blended. Serve with Parmesan cheese and pasta.

Nutrition Facts
1 serving: 427 calories, 28g fat (9g saturated fat), 82mg cholesterol, 1591mg sodium, 19g carbohydrate (10g sugars, 4g fiber), 24g protein.