Spaghetti Sauce

This recipe is from the original Heloise. (The "Helpful Hint" lady). The recipe is delicious and the flavor is actually even better day 2! I took the liberty of changing the recipe slightly for fat reduction purposes. The original recipe called for 3/4 c. of fat to saute the onions. I eliminated that and use the fat that results from frying the bacon to saute the onions.

• Ready In: 1 hr 30 mins
• Serves: 6
• Yields: 6 cups

Ingredients

• 6  slices  thick cut bacon, finely chopped
• 1  cup  finely chopped  white onion
• 1  lb ground beef
• 4  garlic cloves, chopped fine
• 3  tablespoons  finely chopped fresh parsley
• 1  bay leaf, finely crumbled
• 1  teaspoon salt (original recipe calls for 1 tbsp. but that is too salty for my taste)
• 1  teaspoon black pepper
• 2  ounces red wine
• 1 (29 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1  cup water
• 1  carrot, finely shredded

Directions

1. Partially fry bacon. Do not fry completely. Drain on paper towels and set aside.
2. Saute onions in about 3 tbsp of the bacon fat. Set aside.
3. Brown ground beef in a large sauce pan until browned, stirring occasionally. My family likes the meat to be finely crumbled for this sauce. If desired remove excess fat from browned beef and discard.
4. Add remaining ingredients. Cover and cook over very low heat for an hour, stirring occasionally.
5. Serve over favorite cooked pasta.