Spaghetti with Bacon and Beef Sauce

TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

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Directions

Heat a drizzle of EVOO in a pot over medium-high heat. Add the bacon and cook until browned. Transfer the bacon to a plate and pour the fat from the pot. Add 2 turns of the pan of EVOO. Pat the beef dry, then add it to the pot and cook until browned, crumbling the meat with a wooden spoon. Add the garlic, bay leaves, chile pepper, onions, cloves, a little salt and lots of pepper. Cook, stirring frequently, for 10 minutes. Add the wine and deglaze the pan, scraping up the browned bits from the bottom. Add the beef stock and tomato paste, then stir in the crushed tomatoes and bacon. Simmer until thickened.

Bring a large pot of water to a boil for the pasta and season with salt. Add the pasta and cook until al dente. Reserve 1 cup of the cooking liquid, then drain the pasta. Add the cooking liquid and the pasta to the sauce and toss to combine.

Serve the pasta topped with cheese and parsley.

Cook's Note: If you are not serving the sauce immediately, cool and store in the refrigerator. Reheat over medium heat.

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  • on October 28, 2013

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    I'm not a big pasta fan...until now. My wife loves spaghetti so I thought I would make her favorite dish with this recipe. We had seconds it was that good. The meal is for 4, but with 2 of us we usually split the meal up into 2 nights. Not this time. The only thing I was missing was garlic bread (my fault. Such an easy meal and tasty too.

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  • on October 27, 2012

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    Ridiculously easy recipe for a week night. I didn't have access to a Fresno chili, so I substituted a seeded deveined jalapeño. I served it with a green salad and garlic toast. The family made spaghetti sandwiches with the garlic toast! Delicious recipe! A must try at least 1 time.

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  • on February 14, 2012

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    Oh my goodness, this was amazing. I had to make a couple of changes due to availability of ingredients. My grocery store doesn't carry fresno chiles, so I used a red bell pepper for the color and added some red pepper flakes for the spice. I also used a can of petite diced tomatoes because I didn't have any crushed in my pantry. It makes the sauce a little more chunky but we like it that way. Delicious!!

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