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

1. 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.

2. 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.

3. Add tomatoes and stock; return to a boil. Reduce heat; simmer, covered, 3-4 hours, stirring occasionally.

4. To serve, cook spaghetti according to package; drain. Stir butter into meat sauce; add spaghetti and toss to combine. Serve with cheese.

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