| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- About 2 tablespoons EVOO
- 4 ounces smoky bacon, chopped
- 1 pound ground sirloin
- 3 to 4 cloves garlic, chopped
- 2 fresh bay leaves
- 1 Fresno chile pepper, finely chopped
- 1 onion, finely chopped
- Pinch ground cloves
- Salt and freshly ground pepper
- 1/2 cup dry red wine
- 1 cup beef stock
- 1 tablespoon tomato paste
- One 14-ounce can Italian crushed tomatoes
- 1 pound spaghetti
- Grated pecorino, for serving
- Chopped fresh flat-leaf parsley, for garnish
Instructions
- Heat a drizzle of EVOO in a pot over medium-high heat. Add the bacon and cook until browned. Transfer the bacon to a plate and pour the fat from the pot. Add 2 turns of the pan of EVOO. Pat the beef dry, then add it to the pot and cook until browned, crumbling the meat with a wooden spoon. Add the garlic, bay leaves, chile pepper, onions, cloves, a little salt and lots of pepper. Cook, stirring frequently, for 10 minutes. Add the wine and deglaze the pan, scraping up the browned bits from the bottom. Add the beef stock and tomato paste, then stir in the crushed tomatoes and bacon. Simmer until thickened.
- Bring a large pot of water to a boil for the pasta and season with salt. Add the pasta and cook until al dente. Reserve 1 cup of the cooking liquid, then drain the pasta. Add the cooking liquid and the pasta to the sauce and toss to combine.
- Serve the pasta topped with cheese and parsley.
- Cook’s Note: If you are not serving the sauce immediately, cool and store in the refrigerator. Reheat over medium heat.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 962 |
| Total Fat | 38 g |
| Saturated Fat | 13 g |
| Carbohydrates | 101 g |
| Dietary Fiber | 7 g |
| Sugar | 11 g |
| Protein | 47 g |
| Cholesterol | 114 mg |
| Sodium | 1183 mg |
Reviews
Made this last night but didn’t add the chile pepper or red wine because I didn’t have either on hand so therefore I skipped the cloves because I wasn’t sure they’d work if I didn’t have all the other ingredients. I also used Knorr home style beef stock instead of the liquid and I wish I hadn’t used the entire pound of spaghetti because I found it to be much too dry. I also found it necessary to add additional tomato paste. Overall I loved this recipe and I will definitely make it again but I will likely only use a half pound of pasta instead of an entire pound.
Loved it!
Ridiculously quick if you are wanting a fast dinner on a week night. Easy, simple, and pretty tasty to boot. I had all of the ingredients in my pantry. No special trips to the grocer to make this. I served it with a green salad and garlic toast. The family made spaghetti sandwiches out of it with the garlic toast. It’s worth at least one try!
I loved this recipe, nice alternative to regular spaghetti sauce. I crushed my tomatoes ( to keep it cleaner and added 2 portabella mushroom caps finely sliced and it was great. Definitely a new staple in my recipe finder!
Why did I ever use sauce out of a jar when homemade is so quick, easy, and tastes so incredibly good. This sauce has a nice smoky bacon flavor with the warmth of the pepper. I doubled the recipe but only used one pepper. It was plenty zippy for us. With the recipe doubled, there was enough sauce for 9 servings tonight and there looks to be 2 large servings leftover. This will be made again.