Bonnie's Bacon, Leek and Tomato Spaghetti

This recipe came from my aunt Ruby!! She gave it to me because I had a massive amount of leeks. I am putting it here for safe keeping

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  leeks, chopped
• 3  tablespoons bacon grease
• 6  slices bacon, chopped
• 3  garlic cloves, minced
•  salt, to taste
•  pepper, to taste
• 1⁄4 cup fresh parsley, chopped
• 1⁄8 cup fresh basil, chopped
• 14 1⁄2 ounces stewed tomatoes
• 14 1⁄2  petite cut tomatoes (diced with jalapeno's in rich juice is the best)
• 2  cups  v- 8  juice (add more if it gets too thick)
•  uncooked spaghetti (3/4 of a package, broken up)
•  monterey jack cheese (grated for garnish)

Directions

1. Cook bacon and keep grease along with adding 3 tbsp additional bacon grease. Add garlic, parsley and basil - saute a little and then add leeks and saute them down.
2. Add tomatoes (chop them in the pan to make them bite size) and V-8 juice and let it cook down while for the flavors to meld like a soup (approx 20 min.) Then throw the uncooked spaghetti in to thicken it into a saucy sexy gut buster. I put grated jack cheese on top and let it melt before serving.
3. Note: To clean leeks - cut off tops and some of the bottoms like you do with green onions. Slice them into fourths lengthwise. Run a sink of cold water and swish them around to get dirt out. Do this a couple of times, drain in colander and pat dry with paper towel. Then they are ready to chop.