Mom's Spaghetti Meat Sauce

½ pound bacon, chopped
2 ½ pounds ground beef
2 cups finely chopped onions
1 cup finely chopped green pepper
6 garlic cloves, finely chopped
3 28-ounce cans diced tomatoes
3 6-ounce cans tomato paste
1 ½ cups dry red wine
5 teaspoons oregano
5 teaspoons basil
1 ½ cups water
½ cup chopped parsley
2 teaspoons thyme
1 bay leaf
2 tablespoons salt
Freshly ground black pepper

Fry bacon until crisp in a wide 6-quart saucepot. Remove bacon and all but 2 tablespoons of fat. Save both bacon and extra fat. Add ground beef, breaking it up with a spoon, and cook until brown, stirring occasionally. Stir in onion, green pepper and garlic and cook for 10 minutes. Add more bacon fat if needed. Stir the tomatoes and tomato paste, bacon, one cup of wine, and four teaspoons each of oregano and basil and all remaining ingredients into the sauce. Bring to a boil, reduce heat and simmer uncovered for three hours, stirring occasionally. Taste after an hour of cooking and correct the seasoning; herbs vary and so do personal notions of flavor. If you make the sauce early, cook and refrigerate it until an hour o two before dinner. Let it warm to room temperature before you reheat it. Ten or 15 minutes before serving, blend in one teaspoon each of oregano and basil and one half cup of wine. Serve the sauce in a tureen and let everyone ladle it out onto plates of spaghetti. Be sure to provide plenty of grated Parmesan cheese to sprinkle on top.

Comments

[Jollibee Philippine]

This is perfect recipe since i am looking for a recipe of meaty spaghetti.

-Ava

[Morry]

You got me at "Add more bacon fat if needed."

[jollibee philippine website]

Thanks for this recipe! I will try to cook this for sure.

-missey

[medical consultation]

wow..I love that spaghetti sauce..