Marinara Spaghetti

• 1 medium size onion, finely chopped
• 1 large carrot, finely chopped
• 1 large green pepper, seeded and finely chopped
• 4 cloves garlic, minced or pressed
• 2 Tbsp. olive oil or salad oil
• 1 (1 lb.) can tomato puree
• 3 (8 oz.) cans tomato sauce
• 1/2 c. dry red wine
• 2 tsp. salt
• 1 Tbsp. sugar
• 1/4 tsp. pepper
• 1 tsp. each: dry rosemary, oregano leaves and dry basil
• 1 bay leaf
• 2 lb. lean boneless pork shoulder, cut into 1/2-inch cubes
• 1/4 lb. mushrooms, sliced
• 1 lb. spaghetti or rigatoni
• boiling salted water
• grated Parmesan cheese
• 1/4 lb. mild Italian sausages
• 1/4 lb. Prosciutto or cooked ham, thinly sliced
• 4 Tbsp. butter
• 8 oz. spaghetti
• boiling salted water
• 1/2 c. chopped parsley
• 3 eggs, well beaten
• 1/2 c. grated Parmesan cheese
• dash of freshly ground black pepper
• grated Parmesan cheese

1. Remove casings from sausages and crumble or chop meat.
2. Finely chop Prosciutto or ham.
3. In a wide frying pan over medium-low heat, melt 2 tablespoons of the butter.
4. Add sausage and Prosciutto to pan and cook, stirring, for about 10 minutes or until sausage is lightly browned.

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=558084 (may not work)