Directions

1. Preheat oven to 325°.
2. Cook carrots, celery and onion in same skillet over medium-high heat, stirring occasionally, 4 minutes or until vegetables are golden. Stir in garlic and cook 30 seconds. Stir in wine. Bring to a boil over high heat. Stir in Sauce and sugar. Return to a boil. Pour sauce mixture over brisket. Cover with aluminium foil. Bake 2-1/2 hours or until brisket is tender.
3. Slice brisket in thin pieces, then shred with fork. Return brisket to sauce, then stir in cream. Cover and bake an additional 30 minutes or until heated through. Stir in bacon and parsley. Serve, if desired, over hot cooked pasta.
4. Cook bacon in deep 12-inch nonstick skillet until crisp. Remove bacon; reserve drippings. Reserve bacon. Add Olive Oil to reserved drippings and brown brisket over medium-high heat. Remove brisket to 13 x 9-inch roasting pan.