ORIGINAL ITALIAN SPAGHETTI SAUCE

By margierau

Ingredients

• 1/4 CUP OLIVE OIL
• 1/2 BUTTER
• 1 CUP FINELY CHOPPED ONIONS
• 1 LB GROUND BEEF
• 4 STRIPS OF FINELY CHOPPED BACON
• 4 CLOVES GARLIC FINELY CHOPPED
• 3 TABLESPOONS FINELY CHOPPED FRESH PARSLEY
• 1 BAY LEAF, CHOPPED FINE
• 1 TABLESPOON SALT
• BLACK PEPPER TO TASTE
• 1 TEASPOON CRUSHED DRY RED PEPPER
• 2 OZ RED WINE
• 2 – 15OZ CANS OF WHOLE TOMATOES OR TOMATO SAUCE
• 1 SMALL CAN OF TOMATO PASTE
• 1 FINELY CHOPPED CARROT OR GRATED

Preparation

Step 1

HEAT THE OLIVE OL OVER LOW HEAT IN A LARGE POT. ADD THE BUTTER AND SIMMER UNTIL IT MELTS. ADD IONIS AND SAUTE UNTIL A LIGHT BROWN COLOR. ADD THE GROUND BEEF AND BACON, AND CONTINUE SAUTE UNTIL BROWNED. BE SURE TO STIR OCCASIONALLY.
ADD GARLIC, PARSLEY, BAY LEAF, SALT, BLACK PEPPER AND RED PEPPER. FOR 10 MINUTES, CONTINUE TO COOK OVER LOW HEAT. ADD WINE, COVER AND LET SIT FOR A FEW MINUTES.
ADD TOMATOES OR SAUCE, TOMATO PASTE AND WATER. BRING TO A BOIL. ADD CHOPPED CARROT. COVER AND COOK FOR AN HOUR, STIRRING OCCASIONALLY OVER LOW HEAT. NOW, COOK UP YOUR FAVORITE PASTA, TOP AND SERVE WITH THIS SAUCE.