Ramon’s Spaghetti Sauce


  • 1 Pkg Bacon
  • 2 Lg (28oz) Cans of Diced Tomatoes
  • 1 Pkg Mushrooms
  • 1 Lg White or Yellow Onion
  • 1/2 Cup Sherry (or another preferred wine)
  • 3 Tbsp Brown Sugar
  • S&P to Taste


This is a great sauce because it is easy to make and it lasts. I put it over angel hair pasta and coat it with freshly grated parmesan.

Step 1

Caramelize the onions in a saucepan with olive oil or butter. About 3 minutes before they are done add the mushrooms cut up into cubes. Add the brown sugar, then salt and pepper to taste.

Step 2

While the mushrooms are cooking cut the bacon into small pieces (about 3/4 inch or less across). I like to keep the bacon in the freezer for 10 min before cooking so it’s easier to cut. In a deep pot cook the bacon over med-high heat until done.

Step 3

Add sherry to the bacon.* Keep on med-high heat.

Step 4

Once the sherry has reduced slightly, add the onions and mushrooms. Let simmer for 5-7 minutes.

Step 5

Drain one can of the tomatoes, then add both to the medley of awesomeness. Let cook on very low heat (stirring occasionally) for at least an hour, (2-3 hrs are preferred).

The leftovers for this only get better after each day. The sweetness grows exponentially when left in the fridge.

*Best sentence on this site!

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