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Bacon and Beef Spaghetti Bolognese
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Serves 6 |
This dish will bring you back to your childhood.
|6 slices bacon, diced|
|1 yellow onion, diced|
|4 cloves garlic, minced|
|2 lbs ground beef|
|1 can tomato paste, 6 oz.|
|1/3 cup Parmigiano-Reggiano cheese, plus more for serving|
|1 cup milk|
|Kosher salt, to taste|
|Ground black pepper, to taste|
|1 lb spaghetti noodles, cooked, water reserved|
- Using the stovetop-safe insert from a slow cooker, cook the bacon for 7 to 10 minutes over medium-high heat until crisp. Spoon off all but 1 tablespoon of the bacon fat. Add onion; cook for 5-7 minutes until tender. Add garlic and cook for 1 minute. Add ground beef and cook for about 5 minutes until beef is no longer pink. Add and stir in tomato paste, 1/3 cup cheese and milk. Season mixture with salt and then place insert into slow cooker base.
- Cover slow cooker, turn to low, and cook ingredients for about 4 hours until sauce thickens. Skim fat from the top of the sauce. Adjust seasonings with salt and black pepper.
- Add cooked spaghetti to the sauce as well as enough of the pasta cooking water to loosen the sauce; stir to combine.
- Serve in individual bowls and sprinkle with cheese.
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