1/4 c. olive oil
1/2 c. butter
1 c. finely chopped onions
1 lb. ground beef
4 strips finely cut bacon
4 cloves garlic, chopped fine
3 tbsp. chopped parsley
1 bay leaf, chopped fine
1 tsp. salt
Fresh ground pepper to taste
1 tsp. crushed red dry pepper
2 oz. red wine
2 (15 oz.) cans whole tomatoes
1 sm. can tomato paste
1 c. water
1 finely chopped carrot

Heat olive oil in large pot. Add butter and simmer until melted. Add onions and saute until browned. Add ground beef and bacon, saute until browned. Add garlic, parsley, bay leaf, salt, black and red pepper. Cook over low heat for 10 minutes. Pour in wine. Cover and steam for few minutes more. Add tomatoes, paste and water. Bring mixture to boiling point and add carrot. Cover and cook over very low heat for 1 hour, stirring occasionally.