Categories: Pasta
Ingredients
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 medium carrots, chopped
- 1 medium onion, chopped
- 6 slices bacon, chopped
- 8 garlic cloves, minced
- 1 cup dry white wine
- 28 oz can whole tomatoes, crushed slightly
- 1 1/2 cups chicken stock
- 16 oz package spaghetti
- 3 tbsp butter, cubed
- 1 cup grated Parmesan
Directions
-
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. 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, stirring occasionally.
-
To serve, cook spaghetti according to package; drain. Stir butter into meat sauce; add spaghetti and toss to combine. Serve with cheese.