Ingredients: 3 slices bacon 3/4 pound ground pork 3/4 pound bulk pork sausage 1 large onion, coarsely chopped 1 green pepper, seeded and chopped 2 cloves garlic, minced 1 cup dry red wine 3 (14.5-ounce) cans italian-style tomatoes, drained 1 (6-ounce) can tomato paste 2 teaspoons dried oregano, crushed 1 teaspoon packed brown sugar 1/2 teaspoon dried basil, crushed 1/2 teaspoon dried thyme 2 bay leaves 12 ounces spaghetti, cooked and drained

Recipe Info Category: Pasta & Rice Rating: 5 Contributor: Yasmin Bridges

In a large skillet cook bacon until crisp. Drain bacon, reserving drippings in skillet. Crumble bacon and set aside.

In reserved drippings cook pork, sausage, onion, green pepper and garlic over medium-high heat until meat is browned and vegetables are tender, stirring occasionally. Drain well.

Add wine; bring to boiling. boil for 10 minutes or until liquid is absorbed, stirring occasionally. Stir in the bacon, undrained tomatoes, tomato paste, oregano, brown sugar, basil, thyme and bay leaves.

Bring to boiling. Reduce heat and simmer, uncovered, for 1 hour or until of desired consistency. Remove bay leaves. Serve with hot cooked spaghetti.