THIS RECIPE IS FROM LONG-TIME FRIEND NORM MOSSBERG

Ingredients:

2 jars of Chico's sauces (Lasagna and/or Pasta)

2/3 lb. ground Italian sausage

2/3 lb. ground hamburger

2/3 lb. ground pork sausage

1/3 lb. bacon

1 large Andouille sausage, diced into small pieces

25 pepperoni slices

4 peppers | 1 each: green, red, yellow, orange, finely diced

1 medium (or large) onion, finely diced

2-3 cloves of garlic, finely diced

2.25 oz. black olives, sliced

3-4 large bay leaves

12-16 banana peppers, finely diced

1 1/4 c. brown sugar

3/4 c. red wine

1 1/2 T. Italian seasoning

1 1/2 T. fennel

1/2 tsp. red pepper flakes

1/2 T. ground oregano

1 tsp. ground thyme

2 dollops ketchup

1 dollop 57 Steak Sauce

1 T. salt

1/2 T. pepper

Directions:

1. Pan-fry Italian sausage (with salt and pepper to taste); drain and set aside.
2. Pan-fry ground beef (with salt and pepper to taste); drain and set aside.
3. Pan-fry pork sausage (with salt and pepper to taste); drain and set aside.
4. Pan-fry bacon; drain, dice, and set aside.
5. Pan-fry onions and peppers.
6. Add all ingredients to a large stock pot + the additional 1 T. salt and 1/2 T. pepper.
7. Heat and simmer to combine flavors.
8. Serve over prepared pasta OR add pasta into prepared sauce and serve as goulash.
9. ENJOY! SO GOOD!