3 slices raw bacon, diced
2 1/2 c. finely chopped, peeled onion
1/3 c. chopped, peeled carrot
1/2 lb. ground sirloin
3 tbsp. tomato paste
1/8 tsp. ground nutmeg
1 (10 1/2 oz.) can condensed beef broth, undiluted
Water
1/2 lb. (6 c.) spinach egg noodles

Place bacon in a large skillet over moderately high heat (300 degrees). Cook, stirring frequently, until bacon is just cooked but not browned.

Reduce heat to moderate (250 degrees), add onion and carrot and cook until onion is just tender, stirring frequently. Add ground beef in small pieces and cook, stirring frequently, until meat loses its pink color.

Reduce heat to moderately low (225 degrees), stir tomato paste and nutmeg into meat mixture. Pour beef broth into a 2 cup measuring cup and add enough water to make 2 cups liquid, stir into meat.

Cover skillet and cook sauce 30 minutes, stirring occasionally. Uncover skillet and cook sauce 10 minutes longer, until slightly thickened.

Meanwhile cook noodles as directed. Turn hot, drained, cooked noodles into a serving dish, top with meat sauce.