2 slices bacon, diced
1/2 c. chopped onion
1 can (10 oz.) beef broth
1 can (14 oz.) spaghetti sauce
1 c. water
1/4 tsp. dried basil leaves, crushed
2 c. frozen or fresh mixed vegetables
1/2 c. spiral shaped pasta
2 c. milk
2 tbsp. flour
Salt and pepper
Grated Parmesan cheese (optional)

Cook bacon until crisp in large saucepan; drain. Reserve drippings. Set bacon aside. Cook onion in bacon drippings until tender. Stir in beef broth, spaghetti sauce, water and basil. Add vegetables and pasta. Bring to a boil.

Reduce heat, cover and simmer 10 minutes or until vegetables are tender. Combine milk and flour until smooth. Stir into chowder. Cook and stir until mixture comes to a boil and thickens. Add salt and pepper to taste. Sprinkle reserved bacon and Parmesan cheese over each serving if desired.