Procedure

1. In a pan heat oil and add in the bacon. Cook bacon until golden but not crisp. Drain and set aside. In the same pan with the bacon fat, saute the sausage until browned. Drain and set aside. Do the same for the ham and the pepperoni. Set side.
2. In the same pan with the remaining fat, saute the onion then the garlic until aromatic, about 1-2 minutes. Add in the sliced mushrooms and saute for an additional minute. Add in the diced tomatoes and mix well.
3. Add in the rest of the ingredients for the tomato sauce. Set heat to low and simmer for 25 minutes, mixing every few minutes to prevent the bottom from sticking.
4. Add in the grated parmesan cheese and Angel Evaporada. Simmer for 1 minute. Season with salt and pepper.
5. Combine sauce with meats. Simmer for 2 minutes. Season with salt and pepper to taste.
6. To serve: Gently reheat 180 grams of spaghetti noodles with some hot water and drain well. 
7. Arrange the noodles on a plate. Top with approximately 200 grams of Meat Overload sauce.
8. Top with 1 tsp of grated parmesan cheese and 1 tsp of sliced basil. 

CHEF’S NOTE:

• You may substitute dry herbs for fresh using only 1/3 the amount needed.