4 slices bacon, diced
3 tablespoons ketchup
1 pound carrots, diced
1 pound onions, diced
2 eggs, beaten
1/2 pound ground beef
1/2 cup white wine
1 1/2 tablespoons Worcestershire sauce
1/4 teaspoon salt
1/4 cup pepper flakes
1/4 teaspoon garlic powder
1/8 teaspoon paprika
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain bacon grease.
Place bacon grease in skillet. Cook over medium heat until evenly brown. Drain bacon grease. Drain grease and transfer to a large bowl to keep warm.
Lightly grease a large saucepan. Place bacon grease over medium heat. Cook over medium heat until browned on both sides. Drain grease and put bacon grease back in skillet, over medium heat. Fry onions and garlic until golden. Switch to a large pot.
Add 1 tablespoon ketchup to skillet. Cook over medium heat until thick. Stir in carrots, onions, eggs, beef and white wine. Cook, stirring constantly, until carrots are tender and roux is evenly distributed.
Mix in Worcestershire sauce, salt and pepper flakes. Continue to stir, add garlic powder and paprika. Bring to a boil, then pour into large saucepan.
Bring to a boil, reduce heat to low, and simmer for 30 minutes, stirring occasionally. Return pan to heat.