Prep 25 mins
Cook 30 mins
I found this recipe on cooking.com several years ago and it has become one of my family's favorite (and I have a VERY PICKY family!). Not to mention, it is SUPER EASY and makes tons of leftovers!
- 2 tablespoons butter
- 1⁄4 lb sliced bacon (cut 1/4 inch slices)
- 1 onion, chopped
- 1 lb ground beef
- 1 cup low sodium beef broth
- 1⁄2 cup dry white wine
- 2 tablespoons tomato paste
- 1⁄2 teaspoon oregano, dried
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 cup heavy cream
- 3⁄4 lb spaghetti
- 2 tablespoons chopped parsley (I use dried)
- In large frying pan, heat butter and bacon over moderately low heat.
- Cook until bacon renders some fat (approximately 3 minutes).
- Add onion and stir approximately 3 minutes.
- Stir in ground beef and cook until meat is no longer pink.
- Add broth, wine, tomato paste, oregano, salt and pepper.
- Simmer, stirring occasionally, until sauce thickens (25-30 minutes).
- Stir in cream and remove from heat.
- In the meantime -- cook spaghetti until almost done (12 minutes).
- Drain and toss with sauce and parsley.
This recipe was very easy and the flavor was excellent. My kids didn't really like the texture of the bacon since I followed the instructions for cooking it until it "renders some fat". Next time I will let it crisp a bit before continuing to step 3.
FANTISTIC! And just as delicious re-heated. So it's fantastic for dinner and the leftovers are fantastic to send off with my husband for lunch. I use Olive Oil instead of butter, but that's just the Italian in me coming out, I barely use butter at all in my cooking. Seriously though, my husband is from England and Pasta Bolognese is a staple in the English diet and he says that this is BY FAR the best "SpagBol" he has EVER had. Compliments!!!
This recipe was FABULOUS!! I do not do the cooking in my house, but I come up with the menus!! Super easy to make and one of the best pasta dishes I have ever tasted!! Makes a ton of leftovers and tastes just as good reheated. Give this chef an A+!!!