Pork and Spaghetti recipe

3 bacon slices
3/4 lb. ground pork
3/4 lb. bulk pork sausage
1 large onion, coarsely chopped
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
1 c. chicken broth
3 14 1/2-oz. cans Italian-style tomatoes, crushed
1 6-oz. can tomato paste
2 ts. dried oregano, crushed
1 ts. brown sugar
1/2 ts. dried basil, crushed
1/2 ts. dried thyme
2 bay leaves
12 oz. spaghetti, cooked and drained

In a large skillet, cook bacon until crisp.
Drain bacon, reserving drippings in skillet.
Crumble bacon and set aside.
In reserved drippings cook pork, sausage, onion, green pepper and garlic over medium-high heat until meat is browned and vegetables are tender, stirring occasionally.
Drain well.
Add broth; bring to boiling; lower heat and simmer for 10 minutes or until liquid is absorbed, stirring occasionally.
Stir in the bacon, undrained tomatoes, tomato paste, oregano, brown sugar, basil, thyme and bay leaves.
Bring to boiling.
Reduce heat and simmer, uncovered, for 1 hour or until desired consistency.
Remove bay leaves.
Serve with hot cooked spaghetti.
Makes 6 servings.