sauce (Rotorglow)

I had a few days off this past week, and with the extra time I made some meat-positive pasta sauce and ended up impressing even myself. So, herewith, a sauce "recipe" that sprang from my incompetent head:

Fry 4 slices of thick bacon--I said BACON! Can I get a AMEN?--in a large pot (yes, pot). Crispiness of the bacon is up to you. Remove bacon and set aside; do not drain the pot!

In the undrained pot, saute 3 yellow onions, diced, and as much garlic as you can stand to chop. I think I stopped at 5 largeish cloves. Depending on how far you went with the bacon, you may need to add a splash of olive oil to keep things sliding around nicely.

While that's happening, separately brown and drain 1 lb ground beef, and 3 hot Italian sausages (crumbled, with the casing removed). Chop up the bacon, but not too finely.

When the onions are about to brown (or even after they've gone over a bit) add beef, sausage, chopped bacon and two largeish cans of strained tomatos. I used a couple 26 ounce boxes of Pomi sauce because I had 'em handy.

Add pepper, oregano, basil, and rosemary to taste (I didn't use salt, but I bet a lot of people would add that too) and simmer for as long as you can. If your pot is as lamely thin-walled as mine is, (A) I'd be amazed and (B) you'll have to keep the heat low and stir often, or else you'll get a thickly charred crust at the bottom.

Serve over the pasta of your choice. Enjoy lingering bacon/onion smoke in hair, clothes and air for the next couple days.

Improvements? If I'd remembered that I had ~~to buy~~ a green pepper, I would have chopped that up and thrown it in, along with some more sauce, and maybe a can of diced tomatoes. And I would have fried an extra slice of bacon for snacking. But it's pretty tough to improve.

And for God's sake, don't microwave the leftovers....