This recipe from guest blogger Sarah serves 10-12.
In a stockpot, heat 1 Tbsp lard. (I know, but Dad loved it and refused to use oil. I suggest covering the bottom of the pot with olive oil.)
Cook 2 slabs of Canadian bacon, or 3 strips of regular bacon.
1 medium onion, chopped
4-6 cloves of garlic. (He used garlic powder, but I prefer fresh garlic.)
(If you’re making a spicier sauce, this is the time to add some chopped hot peppers.)
1 apple, cored and peeled (Dad preferred Rome apples.)
1 medium zucchini or yellow squash, peeled and chopped fine
In a separate bowl, mix thoroughly:
1 cup of chicken broth
1 6-oz can tomato paste
Once the onions are translucent and the zucchini and apple are soft, add the tomato mixture.
Add 5 or 6 plum tomatoes, or 1 32-oz can of stewed tomatoes
Add any or all of the following cooked meats (NOT RAW): pork chop, sausage, chicken, lamb (Dad used whatever we had leftover.)
Add approximately 1/2 cup sugar, to cut the acidity from fresh tomatoes (If your canned tomatoes are already sweetened, add less sugar, to taste.)
Finally, add: 2 bay leaves
1 cup red wine (I think Dad used Chianti; I use red table wine.)
A handful of oregano and basil (1 cup if fresh, chopped fine, or half as much dried sweet basil)
1/2 cup fresh parsley, or 2 Tbsp dry
Let simmer 3 to 4 hours, or a couple of days.