4-5 slices bacon, chopped into 1/2 inch pieces
1 c. chopped onion (about 1 lg. onion)
2 garlic cloves, minced
1 carrot, finely chopped
1 rib celery, finely chopped
1 lb. ground beef
3/4 c. dry white wine
1/2 c. milk
1 (about 16 oz). can Italian plum tomatoes, undrained
1 c. beef broth
1/3 c. tomato paste (1/2 of 6 oz. can)
1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf, crumbled
1 (16 oz.) pkg. spaghetti

In large saucepan over medium heat cook bacon until crisp. Remove from pan with slotted spoon; drain and reserve. Add onion and garlic to pan drippings and cook until soft and translucent. Stir in carrot and celery; cook until tender. Crumble beef into vegetables.

Increase heat to medium heat; saute 2-3 minutes until meat has barely browned, tossing frequently with fork to break up clumps. Add wine and milk. Boil rapidly about 5 minutes until liquid has reduced slightly. Stir in bacon and remaining ingredients except spaghetti. Simmer, covered, 1 1/2 hours. Remove cover, simmer, stirring occasionally 1 hour longer. Meanwhile, in large saucepan, cook spaghetti according to package directions; drain. Serve sauce immediately over hot spaghetti. Makes 6 servings.