Ingredients Jump to Instructions ↓

  1. 6 Strips bacon, diced

  2. 1 lg Onion, chopped

  3. 8 oz Vermicelli or thin spaghetti

  4. 16 oz Can Italian-style tomatoes

  5. 14 oz Can beef broth

  6. 4 oz Can diced green chilies

  7. 2 tb Red wine vinegar

Instructions Jump to Ingredients ↑

  1. + Directions : Servings: 4 to 6 Salt and pepper Grated Parmesan cheese In a Dutch oven over medium heat, cook bacon until crisp. Remove bacon with a slotted spoon, drain on paper towels, and set aside. Discard all but 1/4 cup of the drippings. Add the onion to the drippings and cook, stirring, until limp. Break vermicelli into 2-inch pieces (about 2 cups); stir into onion and continue cooking until onion is golden brown. Add tomatoes with their liquid (break up tomatoes with a spoon), beef broth, chilies, and vinegar; stir well. Cover and simmer until vermicelli is tender and most of the liquid is absorbed (about 15 minutes). Season to taste with salt and pepper. Turn into a serving dish; top with bacon. Pass the cheese at the table.


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