Spaghetti Sauce(12 Servings)

• 1/2 lb. bacon, chopped
• 2 1/2 lb. ground beef
• 2 c. finely chopped onion
• 1 c. finely chopped green pepper
• 6 cloves garlic, chopped
• 3 (2 lb.) cans plum tomatoes
• 3 (6 oz.) cans tomato paste
• 1 1/2 c. dry red wine
• 5 tsp. oregano
• 5 tsp. basil
• 1 1/2 c. water
• 1/2 c. chopped fresh parsley
• 2 tsp. thyme
• 1 bay leaf, crumbled
• 2 Tbsp. salt
• freshly ground pepper to taste

1. Fry bacon until crisp in a 6-quart saucepan.
2. Remove bacon and all but 2 tablespoons of fat.
3. Save both bacon and extra fat.
4. Add ground beef, breaking it up with a spoon.
5. Cook, covered, until brown, stirring occasionally.
6. Stir in onion, green pepper and garlic.
7. Cook for 10 minutes.
8. Add additional bacon fat, if needed. Mash plum tomatoes with a spoon.
9. Stir the tomatoes and tomato paste, bacon, 1 cup of wine, 4 teaspoons each of oregano and basil and all of the remaining ingredients into the sauce.
10. Bring to a boil and simmer, uncovered, for 3 hours, stirring occasionally. Taste after an hour of cooking and adjust seasoning.
11. Herbs vary and so do personal tastes.

bacon, ground beef, onion, green pepper, garlic, tomatoes, tomato paste, red wine, oregano, basil, water, parsley, thyme, bay leaf, salt, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=480805 (may not work)