Spaghetti Sauce

There are very few spaghetti sauces that can compare to Patrick's Mom's spaghetti sauce.  I think it's the wine, but Patrick think's its the slow cooker.  Either way, this is an awesome recipe!  I usually try to double it, but it almost always gets eaten anyway.

1/2 c. butter
1/4 c. olive oil
1 c. onion
1 lb. ground beef
4 strips bacon (I usually get pork ends, which have more fat, and keep them in the freezer until used)
4 cloves garlic, chopped
3 Tbsp parsley, chopped (I've used fresh, and I've used dried.  I don't really notice the difference)
1 tsp salt (oh yea, like anyone ever uses only 1 teaspoon of salt)
1 tsp black pepper
1/2 tsp crushed dry red pepper (I skip this sometimes, sometimes I use too much)
2 oz. red wine (I turn the bottle upside down and count to about 5)
1 c. canned tomatoes (crushed, diced, etc.  I use the big can when I need extra)
1 large can tomato sauce
1 small can tomato paste
2 stalks celery, sliced
2 carrots, sliced
1 can olives, sliced
optional mushrooms (I used canned mushrooms, which are nasty, but because it slow cooks, they turn out fine)

1. Melt butter and olive oil in large pot
2. Add onions, saute until transparent
3. Add ground beef and bacon, brown
4. Add garlic, parsley, salt, pepper, red pepper; simmer a few minutes
5. Add wine, simmer a few minutes more

Crock Pot Method
5. Transfer everything over to the crock pot.  I know, this means washing another pot, but it's worth it.
6. Add remaining items. 
7. Cook 5-6 hours, stirring occasionally.

Stove Top Method
5. Add remaining items.  Simmer between 1-3 hours.