2 cups vegetable oil
1 cup olive oil
1 large onion
4 stalks of celery
1 green pepper
1 red pepper
1 1/3 cups diced carrots

SAUCE BASE:

4 tbsp. (1/2 stick) butter (salted)
3 tbsp. olive oil
5 shakes Worcestershire sauce
3 shakes soy sauce
2 tbsp paprika
pinch ground coriander
3 tbsp Italian seasoning (oregano, basil, marjoram, thyme, summer savory, sage)
1/2 tsp. winter savory
1 tsp. rosemary
3 bay leaves, broken in half
1 tsp. chopped chives
1 1/2 tbsp. garlic powder
7 shakes FRANK'S® Red Hot hot sauce (or any flavorful hot sauce)
1 tsp mustard (I use Keen's)
2 tsp salt
1 1/2 tbsp. sugar
3 tbsp. 18% cream
4 or 5 cloves of garlic, chopped
9 plumb tomatoes, diced
4 sun-dried tomatoes, diced
5 tbsp. Parmesan cheese
1 2/3 cups grated Mozzarella or cheddar cheese
2 (12 oz. ea.) cans tomato paste
4 cups water

MEAT:

5 strips bacon
1 lb. ground beef
3 Italian sausages, chopped up

Heat up approx 2 cups vegetable oil, 1 cup olive oil in a wok on medium to high heat. Finely chop carrots, celery, and peppers and loosely chop onions and place them to fry in the oil for 50 minutes. Make sure there is enough oil to submerse the vegetables.

In a large pot, mix all ingredients in the sauce base section except the tomato paste and water. Heat this until simmering on a low, gentle heat. Simmer for 15 minutes stirring regularly so cheese does not stick.

When vegetables are done, strain off the oil and add them to the sauce base. Add tomato paste and water and mix thoroughly.

Note: Pour oil into a butter container and place in refrigerator/freezer to use as cooking oil in other dishes.

Fry meat until brown in wok (it works best to par-boil the sausages). When finished drain fat and season with a small amount of Italian seasoning and salt. Add to sauce and mix.

Meld sauce on a low gentle heat stirring regularly for 1 hour or more. Let meld in fridge over night for further flavor enhancement. Ladle liberally on any type of cooked pasta.

Submitted by: Galen C.