SMOKED SAUSAGE AND BACON MARINARA

My friend Iliana was telling me about this really good marinara sauce with bacon that she made a few weeks ago, and it got me thinking...or remembering... Several years ago, too many to count, when I was on my LDS mission in South Carolina I got a recipe for a sauce that also had bacon in it. I knew I had kept the recipe and made it a couple times after I returned home, but I had totally forgotten about it. I was determined to find the recipe. So after much searching through stacks and binders of old recipes, I finally found it. I made a few little adjustments to suit my current cooking style, but the main ingredients are still the same. I also had to give it a name, on the top of the recipe all it says is "Sister Bates yummy sauce". Anyway, It was as delicious as I remembered.

So, Sister Bates, if you're still out there somewhere...thanks again for the recipe!

*When Sister Bates first made this for us, she served it over rice. Southerners really love their rice. I think I prefer the pasta, but if you love rice I would give it a try.

SMOKED SAUSAGE AND BACON MARINARA
(Recipe by Sister Bates in SC, minor changes by Me)

½ lb. bacon; diced
1 pkg. smoked sausage; sliced
½ large white onion; minced
3 cloves garlic; minced
1 15 oz. can tomato sauce
1 15 oz. can Italian diced tomatoes
1 T. dried basil (or ½ C. fresh basil; chopped)
1 t. oregano
1 T. balsamic vinegar
salt & pepper to taste

1. In a large skillet or Dutch oven, cook the bacon. When the bacon is about half way cooked, add the smoked sausage, onion and garlic. Cook until the bacon is cooked fully and the smoked sausage is browned.
2. Add the tomato sauce, diced tomatoes, basil, oregano, vinegar and salt & pepper. Stir to combine.
3. Bring to a boil, and then reduce heat to simmer, cover and allow to cook for about 15-30 minutes so all the flavors come together.
4. Serve over pasta or rice.
5. Serves 4 to 6.