4 slices bacon
1 cup chopped onion
1 cup chopped celery
1 cup chopped red bell pepper
1 cup smoked oyster mushrooms
1 teaspoon dried marjoram
1 teaspoon dried sage
1 tablespoon dried oregano
16 ounces Italian sausage, sliced
2 tablespoons spaghetti sauce
2 2/3 cups thinly sliced onions
2 cloves garlic, minced
2 Roma tomatoes, seeded, cut into wedges
1 pound spaghetti sauce
In a large skillet, fry bacon in bacon grease until crisp. Remove from pan and place over a medium heat. Cook 5 minutes on each side or until browned, drain well. Remove pan from skillet. Stir in onion and celery to skillet through chile sauce. Pour over roma (broil) pasta sauce.
Return skillet to heat and stir in cooked bacon and onion. Cook 1 minute more, stir in tomatoes and marinated crabmeat. Cook 1 minute longer, season with garlic, pasta sauce (see Cook's note). Reduce heat to medium-low. Cook for 3 minutes.
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