In a saucepan over medium heat, soften the onion and carrot in the butter. Stir in the flour and cook for 1 minute. Add the wine and bring to a boil. Add the broth and molasses. Simmer for 10 minutes or until the sauce thickens slightly. Strain into a bowl and keep warm.
Meanwhile, in a skillet over high heat, brown the bacon until crispy. Drain on paper towels. Add the bacon and parsley to the sauce.