6 slices bacon
2 tbsp. butter
2 onions, fine chop
2 carrots, diced
3 ribs celery, diced
1 1/4 lbs. ground beef
1/4 c. dry white wine
1 can beef broth College Inn
3/4 can tomato paste
2 tbsp. lite cream
Salt and pepper

Dice the bacon and saute until brown. Remove. Add the butter to the bacon fat and saute the onions, carrots and the celery over low heat stirring frequently. Add the meat and cook until it is brown. Stir in the wine and boil rapidly until the liquid has almost evaporated. Stir in the broth and the paste and the salt and pepper. Simmer covered for one hour. Stir in the cream and just bring it up to the boil. Yields 4 servings.