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- 1/4 cup olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 diced bacon slices
- 500 g of minced meat
- 425 g canned chopped peeled tomato
- 2 tablespoons of tomato paste
- 1 tablespoon of fresh oregano
- 1/2 teaspoon dried thyme
- 1/3 teaspoon nutmeg
- 2 tablespoons of chopped parsley
- 2 cups of water
- 1 pinch of salt and pepper
- 1/2 cup of Parmesan cheese
- 500g spaghetti
Heat oil in large skillet. Sauté the onion and garlic until smooth. Add the bacon and sauté for 1 minute.
Add meat and brown over high heat, stirring constantly to break up lumps.
Add the tomatoes and their juices, tomato paste, herbs, seasonings, and water or broth. Bring to a boil, then reduce the heat and simmer for 40-60 minutes until most of the liquid has evaporated and the sauce is thick.
Boil and drain the spaghetti and mix with a little butter. Stack in serving bowl. Sprinkle with half the cheese.
Spoon the sauce over the spaghetti and serve with the rest of the cheese.
- 1 saucepan
- 1 bowl
Use fresh or dried oregano. Water or meat broth.