Anything with pasta is a winner around here so I am often on the lookout for recipes that offer just a little variety to a house hold favorite. This recipe is quick, easy and pretty inexpensive which makes it weeknight friendly. You can also make ahead, place in a casserole dish and warm later (adding a bit of sauce to keep it from drying out) and while I haven’t tried it yet I’m sure this recipe could freeze with great results. All in all, while it isn’t terribly different from our regular spaghetti recipe it was a good recipe and delicious with homemade noodles (recipe is coming).
1 pound spaghetti
3-4 slices of bacon, chopped
1 pound ground beef
1 medium onion, chopped
2 cloves garlic
1 teaspoon (or so) of hot sauce
1 tablespoon Worcestershire sauce
1 (14 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
shredded Parmesan cheese for garnish
Cook spaghetti noodles as directed.
While the noodles are cooking, cook the bacon until crisp. Drain and set aside.
Brown the ground beef, with the onion, until meat is done and onion is soft, add in garlic the last minute or so. Drain any liquid from the ground beef mixture and combine with bacon, hot sauce, tomato sauce, and tomatoes. Cook on low for about 30 minutes allowing flavors to meld. (I let it cook for most of the day and the flavor was wonderful!)
Add cooked pasta to meat mixture.
Sprinkle with cheese and serve.
Source: Adapted from a Rachel Ray recipe