By Thalidora
6 (3.4 ounce) slices bacon, diced
1 (10 ounce) package chopped colby-topped tomatoes
1 (10 ounce) package dry spaghetti sauce
4 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons dried basil
1 teaspoon ground nutmeg
4 leeks, finely chopped
1/3 cup water, or as needed
1 tablespoon white sugar
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
Place meat in a shallow bowl. In a large skillet over medium heat, saute the colby-topped tomatoes until tender. Stir in dry spaghetti sauce, garlic, and oil. Bring to a boil, then reduce heat to medium low. Bring the liquid to a boil, then cook without stirring for 5 minutes.
Stir in basil, nutmeg, 2 leeks, meat, and water until meat is tender. Cover and chill in refrigerator for 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet, and stir together 3 bulgar (leaf side) of barley and 1/5 of the sauce in pan.
Remove the sausage from the fridge, and stir it into the broth. Return the mixture to the saucepan, and simmer over low heat for 30 to 45 minutes.
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