3 slices bacon
3/4 lb. ground pork
3/4 lb. bulk pork sausage
1 lg. onion, chopped
1 lg. green pepper, chopped
2 cloves garlic, minced
1 c. dry red wine
3 cans (14 1/2 oz.) Italian style tomatoes, cut up
1 can (6 oz.) tomato paste
2 tsp. dried oregano, crushed
1 tsp. brown sugar
1/2 tsp. dried basil, crushed
1/2 tsp. dried thyme, crushed
2 bay leaves
12 oz. spaghetti

In a large skillet cook bacon until crisp. Drain bacon, reserving drippings in skillet. Crumble bacon and set aside. In drippings cook pork, sausage, onion, green pepper and garlic over medium high heat until meat is browned and vegetables are tender.

Drain well. Add wine; bring to boiling. Boil for 10 minutes or until liquid is absorbed, stirring occasionally. Stir in the bacon, undrained tomatoes, tomato paste, oregano, brown sugar, basil, thyme and bay leaves. Bring to boiling. Reduce heat and simmer, uncovered, for 1 hour or until desired consistency. Remove bay leaves. Cook spaghetti according to package directions and serve hot with sauce. Makes 6 servings.