1/2 c. olive oil
1/2 c. butter (butter)
1 c. onion, finely chopped
1 lb. ground beef
4 strips bacon, chop fine
3 tbsp. fresh chopped parsley
1 tbsp. salt
1-2 tsp. fresh ground pepper
1 tbsp. basil, fresh, chopped
1/2 tsp. crushed red pepper
1/4 c. red wine
1 c. whole canned tomatoes
1 c. tomato puree
2 tbsp. tomato paste
2 finely chopped carrots
2 stalks chopped celery
2-3 dashes Tabasco (optional)
2 bay leaves

Heat olive oil in saucepan. Add butter and simmer until melted. Add onions and saute until golden. Add beef and bacon sauteing until brown, stir occasionally.

Add garlic, parsley, basil, salt, black and red pepper and bay leaves. Cook over low heat for 10 minutes, covered. Add wine, cover and steam for 5 minutes.

Now add tomatoes, puree and paste. Bring this mixture to the boil. Add the carrots and celery. Cover again and cook over very low heat for 1 hour, stirring occasionally. Serves four. Can be doubled. Freezes well for future use. Serve over thin spaghetti.