- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium carrots, chopped
- 1 medium onion, chopped
- 6 thick-sliced bacon strips, chopped
- 8 garlic cloves, minced
- 1 cup dry white wine
- 1 can (28 ounces) whole tomatoes, crushed slightly
- 1-1/2 cups chicken stock or reduced-sodium chicken broth
- 1 package (16 ounces) spaghetti
- 3 tablespoons butter, cubed
- 1 cup grated Parmesan cheese
- In a 6-qt. stockpot, cook beef and pork over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Stir in salt and pepper. Remove from pot with a slotted spoon; pour off drippings.
- Add carrots, onion and bacon to same pot; cook and stir over medium heat 6-8 minutes or until vegetables are softened. Add garlic; cook 1 minute longer. Return meat to pot; add wine. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is almost evaporated.
- Add tomatoes and stock; return to a boil. Reduce heat; simmer, covered, 3-4 hours to allow flavors to blend, stirring occasionally.
- To serve, cook spaghetti according to package directions for al dente; drain. Stir butter into meat sauce; add spaghetti and toss to combine. Serve with cheese. Yield: 10 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Bacon Bolognese
"This is an excellent change of pace from regular spaghetti sauce. I cooked everything in an electric skillet, and then transferred the sauce to a slow cooker on low for the 3-4 hour simmer. My Sicilian husband gave it 5 stars!"