Sean's Spagetti Sauce

I am not a spagetti sauce fan.   They always taste pretty boring to me.   However, Sean aced it with this recipe, cooked at the cottage at Falcon Lake, Manitoba, summer of 2012.

Sean has the mother of all cast iron frying pans, about 3 feet in diameter.

The better the ingredients, the better the sauce.   Try to use good bacon and ground beef.

Ingredients:
bacon
onions
dried herbs (oregano, basil, etc.)
2 garlic heads
wine
peppers
ground beef
balsamic vinegar
2 cans Roma tomatoes

Instructions:
Put several garlic heads into the oven to roast.   Extrude the garlic from the outer wrappings.
Roast (blacken) some whole peppers in the oven.  Remove from the oven carefully and place in a bowl to preserve the liquid.  Remove the skin, stem and seeds, keep the liquid, and chop up the peppers.
Cut up the bacon and fry to render the fat.   Set aside bacon and leave the fat in the pan.
Slice the onions into fine strips and fry in the bacon fat until carmelized (about 1 hour).
Add dried herbs to the pan to toast.
Add some good wine to deglaze.
Remove the onions from the pan and set aside.
Add the ground beef and brown.
Add the garlic, peppers, bacon, onions, to the pan.
Add some balsamic vinegar
Chop the tomatoes and add.
Simmer until everything is cooked.

Better the next day.