Spaghetti Sauce

Meat sauce for spaghetti, early 60's original Heloise' recipe

• Ready In: 1 hr 50 mins
• Serves: 6-8
• Yields: 6-8 cups

Ingredients

• 1⁄2 cup extra virgin olive oil
• 1⁄4 cup butter
• 1  cup onion, finely chopped
• 1  lb ground beef, extra lean
• 4  slices bacon, finely chopped
• 4  garlic cloves, finely chopped
• 3  tablespoons fresh parsley, finely chopped
• 1  bay leaf, finely chopped
• 2  teaspoons salt, to taste
• 2  teaspoons sugar, to taste
• 1  teaspoon black pepper, Freshly ground, to taste
• 1  teaspoon  dry red pepper, crushed, to taste
• 2  ounces red wine
• 2 (15 ounce) cans tomatoes (I would buy diced, italian seasoned tomatoes)
• 6  ounces tomato paste
• 1  cup water
• 1  carrot, finely chopped
• 2  tablespoons  Italian spices (or just basil and oregano 1 tbls ea)

Directions

1. Heat EVOO over low heat in a pot large enough to hold all the ingredients.
2. Add butter and onions and saute til browned.
3. Add ground beef and bacon; saute until browned, stirring occasionally.
4. Add garlic, parsley, bay leaf, salt, pepper and red pepper.
5. Cook over low heat for 10 minutes.
6. Add wine, cover and "steam" for a few more minutes.
7. Add tomatoes, tomato paste and water.
8. Bring to a boil and add the shredded carrot.
9. Cover and cook over very low heat for an hour, stirring occasionally.
10. Sauce is better the next day.
11. Serve with crusty bread and tossed salad with fruit for dessert.