MY FAMOUS PASTA SAUCE FEATURING ROASTED CHILIS FROM THE MARKET

I USED BOTH HOT ITALIAN SAUSAGE AND GROUND PORK

THE ROASTED CHILIS I PEELED AND CHOPPED

ONE LARGE WHITE ONION DICED WAS SAUTED UNTIL CLEAR

GARLIC WAS ADDED AS THE ONION WAS SAUTEING

I LOVE MY GARLIC PRESS

THE CHOPPED ROASTED CHILIS

1 CUP OF THIS WHITE WNE WAS ADDED TO THE SAUCE...AND MY TUMMY

ALL THE SAUTEED INGREDIENTS READY FOR A LARGER KETTLE

TOMATO SAUCE AND STEWED TOMATOES WERE ADDED TO THE COOKED MEAT MIXTURE

I USED ITALIAN SEASONED STEWED TOMATOES

MY DRIED HERBS INCLUDED OREGANO AND THYME

THE WINE GETS ADDED TO THE LARGE POT TO COOK DOWN

3 LARGE BAY LEAVES ARE ADDED TO THE SAUCE

3/4 C OF GRATED PARMASAN CHEESE

2 TABLESPOONS OF BALSAMIC VINEGAR IS ADDED TO THE SAUCE DURING THE FINAL COOKING

PARMASAN CHEESE IS ADDED AND STIRRED IN FOR 5 MINUTES AT THE END OF COOKING TO THICKEN

THE FINISHED PLATED PASTA. THE PLAIN YOGURT HELPS SOFTEN THE HEAT A BIT. THIS WAS A PRETTY SPICY BATCH