I know this seems out of season, but we love spaghetti and meat sauce any time of year.  Due to my heritage, without a spec of Italian blood I am at full liberty to make up anything which tastes great on pasta.  Although I lament I have never had that grand matriarch in my life, I have taken this opportunity to create my own tradition with this highly personal dish.  This combination is a result of a long time of change, family input, trial and error.  I feel it is worth publishing now.  So here you go, I am sure there will be controversy….

1 lb Ground Chuck 80/20 ratio to fat

5 slices of Smoked Bacon, diced

1/2 cup chopped onion (I use frozen – they are so handy)

2 Carrots, peeled and diced

1 tsp Anise Seed

1 1/2 tsp Oregano

2 Bay Leaves

1 jar Barilla Basil and Tomato Sauce (or your favorite basil/tomato sauce)

1 tsp Honey

1/2 cup Red Wine

to serve:  Fresh Basil, freshly grated Parmesan (or Monchego, as I used here) and Spaghetti

• In a large sauce pan over medium high heat, saute the bacon, the onion and the ground beef until browned
• Add the carrot, oregano, and anise seed and stir
• Add the tomato sauce and the bay leaves
• Add the red wine, I put the wine in the tomato sauce jar, shake it to get the last of the tomato sauce and add to pan
• Simmer the sauce on medium heat for about 30 minutes, when it reduces and becomes glossy add the honey, swirling the spoon through the sauce
• Remove the bay leaves and serve over pasta, top with fresh basil, grated parmesan