1 lb. medium ground beef
1/2 lb. bacon, chopped finely (almost looks like ground beef)
10 Roma tomatoes
1 lb. Cremini mushrooms, sliced
2 stalks celery, chopped
2 medium sweet onions, chopped
1/2 Chinese carrot (or 2 medium regular carrots), diced
1 large green pepper, chopped
3 heaping tbsp. minced garlic
1 1/2 tsp. salt
1/2 tsp. celery salt
1 tsp. pepper
1/2 tsp. marjoram
1 tsp. parsley flakes
1/2 tsp. red pepper flakes
1/2 tsp. thyme ground
3 bay leaves (best to put these in a spice ball)
1 tsp. oregano
1 tsp. sugar
3 tbsp. olive oil
2 tbsp. Worcestershire sauce
3 tbsp. butter
2 cups dry white wine
1 1/2 tbsp. balsamic vinegar

TOMATOES:

Cut stem ends off (thinnest slice possible) - cut "X" pattern 1/4-inch deep on other end. Place tomatoes in boiling water until skin starts to peel (approx. 1 minute) then remove. Put tomatoes in a cold water bath to cool down. Peel tomatoes discard skin then chop to 1/2-inch pieces.

In a large pot put in the following ingredients: tomatoes, diced carrots, 1/2 of the chopped celery, 1/4 of the sliced mushrooms, 1/3 of the chopped green pepper, 1 1/2 teaspoons salt, 1 teaspoon sugar, 1/2 teaspoon marjoram, 1/2 teaspoon celery salt, 1 teaspoon parsley flakes. Heat on medium stirring occasionally until diced carrots are very tender (approx. 45 minutes). Remove from heat and with an immersion blender, blend until slightly smooth. Set aside.

MEAT:

In a large pot on medium high with 2-3 tablespoons olive oil, brown the bacon and ground beef together with the Worcestershire sauce, 1 teaspoon pepper. Drain approx. 3/4 of the fat and set meat aside.

ONIONS AND MUSHROOMS:

In a large frying pan on medium high heat with 3 tablespoons butter, sauté the onions, mushrooms and minced garlic until onions are tender (not browned). Add 2 cups dry white wine, and heat to just a simmer while stirring.

THE FINALE:

Add the onions and mushroom mix to the pot of tomatoes. Add the meat. Add all remaining ingredients. Keep on low (just before a simmer) for at least 3 hours. The more time, the more flavor. Remove from heat and serve over spaghetti or linguini (I like the wider noodle because it holds more sauce).

Serves more than 6 with leftover options.

Submitted by: Geoff G.