Place a large 8-quart dutch oven over medium heat. Add the diced bacon and cook until brown. Remove the bacon with a slotted spoon and reserve for later. Add the sausages to the bacon grease and brown on all sides. (If the sausages are raw, cook for 10-12 minutes.) Remove the sausages and reserve for later.
Add the onions, carrots, and garlic to the dutch oven. Saute for 3-5 minutes to soften, then add the ground beef and cook until brown. Use a wooden spoon to break the ground beef into small pieces while cooking.
Spoon the bacon back into the pot. Add both cans of tomatoes, red wine, water, Italian seasoning, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Stir well and bring to a boil.
Once boiling, stir in the dried spaghetti. Stir well so the sauce separates the strands of pasta, and the meat doesn't stick to the bottom. Cover the pot and boil one minute. Stir well again to keep the pasta from sticking together and the meat from burning on the bottom. Do this 4-5 times until the pasta is cooked to Remove from heat and serve with sausages and New York Bakery® Bake&Break™ Garlic Bread. Garnish with Parmesan cheese and parsley if desired.
NOTE: The fastest way to finely dice carrots is to buy shredded carrots and chop them into smaller pieces.