|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Minced carrot||1⁄4 Cup (4 tbs)|
|Ham slice||2 , chopped|
|Dry red wine||3 Tablespoon|
|Tomatoes||1 Can (10 oz), chopped|
|Beef broth||1 Cup (16 tbs)|
|Minced parsley||2 Tablespoon|
|Dried oregano||1 Teaspoon|
|Dried basil||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
In a large skillet, cook bacon until crisp.
Set bacon aside to cool, then crumble.
Add onion, celery, carrot and ham to bacon drippings.
Saute over medium low heat until onion is golden.
Add wine; simmer until liquid has evaporated.
Stir in crumbled bacon, tomatoes, broth, parsley, salt, oregano, basil and pepper.
Bring to a boil.
Cover and reduce heat.
Simmer 1 hour.
Makes about 4 cups.