2 tablespoons butter
1/4 pound sliced bacon, cut crosswise into 1/4-inch strips
1 onion, chopped
1/2 pound ground beef
1 cup canned low sodium chicken broth
1/2 cup dry white wine
2 tablespoons tomato paste
1/2 teaspoon dried oregano
3/4 teaspoons salt
1/4 teaspoon fresh ground black pepper
1/2 cup heavy cream
3/4 pound spaghetti
2 tablespoons fresh parsley, chopped

In a large frying pan, heat the butter and bacon over moderately low
heat. Cook until the bacon renders some of its fat, about 3 minutes.
Add the onion and cook, stirring occasionally, until starting to
soften, about 3 minutes longer. Stir in the ground beef and cook
until the meat is no longer pink, about 2 minutes. Add the broth,
wine, tomato paste, oregano, salt, and pepper. Simmer, stirring
occasionally, until the sauce thickens, about 25 minutes. Stir in the
cream and remove from the heat.

In a large pot of boiling, salted water, cook the spaghetti until
just done, about 12 minutes. Drain and toss with the sauce and the
parsley.

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