1/2 to 1 lb. ground beef
1 (16 oz.) pkg. vermicelli or spaghetti pasta
2 tbsp. butter
2 tbsp. olive oil
1 medium onion. chopped
3 slices bacon, chopped
1 celery stalk
1 carrot, grated
2 tbsp. tomato puree (or sauce)
1 tomato, diced
1/2 cup champagne (or wine)
1 cup beef stock (bouillon cube w/ water is fine)
1 bay leaf
1 strip lemon peel
1 garlic clove, crushed
1/4 cup heavy cream
salt and pepper, to taste

Melt butter and olive oil, add onion and cook soft, add bacon, celery, carrot and sauté over medium heat until brown. Add beef and stir until evenly brown. Add the puree, tomato, champagne (or wine), beef stock, bay leaf, lemon peel, garlic, salt and pepper.

Cover and simmer about 40 minutes stirring occasionally. Uncover and simmer until thick, remove bay leaf and lemon peel.

Before serving, stir in the cream and reheat, cook pasta al denté, rinse and serve.

Hope you enjoy!

Submitted by: Greg