Santa Barbara Recipes: 1991 Spaghetti Sauce

• 1/2 lb. bacon, chopped
• 2 1/2 lb. ground beef
• 2 c. finely chopped onion
• 1 c. finely chopped green pepper
• 6 garlic cloves, finely chopped
• 3 cans (#2 1/2) tomatoes
• 3 6-oz cans tomato paste
• 1 c. dry red wine, Rubio is good
• 4 tsp oregano
• 4 tsp. basil
• 1 1/2 c. water
• 1/2 c. chopped parsley
• 2 tsp. thyme
• 2 T. salt
• 1 bay leaf, crumbled
• freshly ground pepper
• 1 tsp oregano
• 1 tsp. basil
• 1/2 c. wine

Fry bacon until crisp in a wide, 6-quart saucepan. Remove bacon and all but 2 tablespoons fat; saving both. Add ground beef to pot, breaking up with spoon. Cook until brown, stirring occasionally. Stir in onion, green pepper and garlic; cook for 10 minutes. (Add more bacon fat if needed.) Mash tomatoes and stir in. Add bacon and all remaining ingredients. except 1 teaspoon oregano, 1 teaspoon basil and 1/2 cup red wine. Bring to a boil, reduce heat and simmer uncovered for 3 hours, stirring occasionally. Taste after an hour cooking and adjust seasoning if needed.

(To make ahead of time, cool and refrigerate until an hour or two before dinner; let warm to room temperature before reheating.)

Ten to fifteen minutes before serving, add remaining herbs and wine. Serve with Parmesan cheese.