16 oz. spaghetti
2 slices bacon, cut into 1" pieces
1 med. carrot, chopped
1 med. onion, chopped
1 garlic clove, minced
1/2 lb. mushrooms, sliced
1 lb. ground beef
1 (28 oz.) can tomatoes
1 (6 oz.) can tomato paste
1 tsp. salt
1/2 tsp. oregano leaves
1/8 tsp. nutmeg

1. Prepare spaghetti conventionally as package directs; drain.

2. In 3 quart casserole, cook bacon, covered with paper towel, on High 1 to 3 minutes until crisp. Set bacon aside.

3. To bacon drippings in casserole, add carrot, onion and garlic; cook, covered on High 4 to 5 minutes until tender. Add mushrooms and ground beef; cook on High 3 to 6 minutes until beef loses pink color, stirring occasionally.

4. Stir in tomatoes with their liquid and remaining ingredients, including bacon; cook on High 6 to 8 minutes until sauce is thickened, stirring occasionally. Serve over spaghetti. Makes 8 servings.