- 1 (16 ounce) package spaghetti
- 2 tablespoons olive oil
- 3 slices bacon, diced
- 1 large onion, finely chopped
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 1 teaspoon dried oregano
- 3 cloves garlic, minced
- 1 pound lean ground beef
- 2 tablespoons balsamic vinegar
- 2 (28 ounce) cans crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons white sugar
- salt and ground black pepper to taste
- 2 tablespoons chopped fresh basil
- 1/4 cup freshly grated Parmesan cheese
- Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
- Heat the olive oil in a large pot over medium heat. Cook the bacon in the oil until crisp, 8 to 10 minutes. Stir the onion, celery, carrot, and oregano into the bacon; continue cooking until the vegetables begin to soften, another 8 to 10 minutes. Add the garlic and cook until fragrant, about 2 minutes. Crumble the ground beef into the vegetable mixture; cook and stir until the beef is completely cooked and no longer pink, 8 to 10 minutes.
- Pour the balsamic vinegar over the ground beef mixture; allow to simmer until the liquid evaporates, about 5 minutes. Stir the crushed tomatoes, tomato paste, and sugar into the ground beef mixture; bring the mixture to a boil, season with salt and black pepper, and remove from heat. Stir the fresh basil into the mixture.
- Ladle the sauce over the cooked spaghetti. Top with Parmesan cheese to serve.
03/10/2017
recipepes.com
Mom's Spaghetti Bolognese, recipe
PT15M
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5
455 calories
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