Beer And Bacon Spaghetti Sauce

• 4 slices bacon
• 8 medium onions, chopped
• 2 cloves garlic, minced
• 1 1/2 lb. ground beef (I use 2 lb.)
• 1 c. grated Parmesan cheese
• 12 oz. beer or ale
• 1 (6 oz.) can tomato paste
• 1 tsp. salt
• 1/2 tsp. Tabasco
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. parsley flakes
• 1 1/2 tsp. oregano
• 1 tsp. basil
• 1 (1 lb. 14 oz.) can tomato puree
• 1 (6 oz.) can sliced mushrooms

1. Cook bacon until crisp; remove from pan and drain on absorbent paper.
2. To bacon fat in skillet, add onions and garlic; saute until golden.
3. Add ground meat and cheese; stir often and cook until browned.
4. Add beer and cook slowly 10 minutes.
5. Stir in tomato paste, salt, Tabasco, Worcestershire sauce, parsley flakes, oregano and basil; simmer 10 minutes longer.
6. Add tomato puree, mushrooms and bacon; continue cooking until thickened, about 10 minutes.
7. Add some sauce to cooked spaghetti and toss lightly.
8. Serve remaining sauce in separate bowl.
9. Any leftover sauce may be frozen if desired.
10. Makes about 2 quarts.

bacon, onions, garlic, ground beef, parmesan cheese, tomato paste, salt, tabasco, worcestershire sauce, parsley flakes, oregano, basil, tomato puree, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519502 (may not work)