1 lb. Italian sausage
1 onion, chopped
1 lb. fresh mushrooms
1 (6 oz.) can tomato paste
2 fresh basil leaves
1 sprig fresh thyme
1 tsp. oregano
2 cloves garlic
1 bay leaf
4 c. peeled, crushed tomatoes
3 tbsp. olive oil
6 strips of bacon
1 bell pepper, chopped
3/4 c. finely chopped carrots
Salt and freshly ground black pepper to taste
Freshly grated Parmesan cheese
1 lb. spaghetti

Cook bacon crisp, drain on paper towel. Heat olive oil. Add the carrots, garlic, bell pepper, onions and cook until tender. Add the mushrooms, stirring until brown. Add the basil, thyme, oregano, paste, bay leaf, tomatoes, salt, pepper and bacon. Simmer one hour, stirring occasionally.

Meanwhile, cook the sausages until brown. Drain and cut into 1/2 inch lengths. Add to the sauce the last 30 minutes of cooking sauce. Serve over cooked spaghetti with cheese.