Bacon Bolognese *

1 pound ground beef
1 pound ground mild italian sausage
1/2 tsp salt
1/4 tsp pepper
2 carrots, chopped
1 onion, chopped
6 slices bacon, chopped
8 garlic cloves, minced
2 1/2 cups chicken stock
1 can (28 oz) whole tomatoes, crushed slightly
1/2 cup water
1 pkg (16 oz) spaghetti
3 Tbsp butter, cubed
1 cup grated parmesan cheese

In a 6 quart stockpot, cook beef and sausage until browned.  Stir in salt and pepper.  Drain and set aside.  Add carrots, onion and bacon to same pot; cook and stir 6-8 minutes or until vegetables are softened.  Add garlic and cook for 1 minute.  Return meat to pot and add 1 cup of the chicken stock.  Bring to a boil, stirring to loosen browned bits on bottom of the pan.  Cook until liquid is almost completely evaporated.  Add tomatoes, remainder of stock, and water.  Stir and return to a boil.  Reduce heat, cover and simmer for 3-4 hours, stirring occasionally.  To serve, Cook spaghetti according to package directions.  Stir butter into meat sauce; add spaghetti and toss to combine. Serve with cheese. 

Serves 10