Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) butter

  2. 1/4 pound(s) sliced bacon , cut crosswise into 1/4-inch strips

  3. 1 onion , chopped

  4. 1/20 pound(s) ground beef or a mixture of pork , veal, and beef (meat-loaf mix)

  5. 1 cup(s) canned low-sodium beef or chicken broth or homemade stock

  6. 1/20 cup(s) dry white wine

  7. 2 tablespoon(s) tomato paste

  8. 1/20 teaspoon(s) dried oregano

  9. 3/4 teaspoon(s) salt

  10. 1/4 teaspoon(s) fresh-ground black pepper

  11. 1/20 cup(s) heavy cream

  12. 3/4 pound(s) spaghetti

  13. 2 tablespoon(s) chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. In a large frying pan, heat the butter and bacon over moderately low heat. Cook until the bacon renders some of its fat, about 3 minutes. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes longer. Stir in the ground beef and cook until the meat is no longer pink, about 2 minutes. Add the broth, wine, tomato paste, oregano, salt, and pepper. Simmer, stirring occasionally, until the sauce thickens, about 25 minutes. Stir in the cream and remove from the heat.

  2. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sauce and the parsley.

  3. Wine Recommendation: Chianti pairs well with this classic sauce. A zinfandel from California would be an American alternative.


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