Spaghetti Recipe

Spaghetti and Meat Sauce A quick, yet flavorful take on the classic spaghetti with meat sauce.

Ingredients

• grams dried spaghetti
• grams bacon
• grams beef - ground
• small onion finely diced
• small carrot peeled and grated
• cloves garlic finely minced
• dry white wine
• grams canned whole tomatoes
• tablespoons ketchup
• teaspoon
• teaspoon black pepper
• teaspoon oregano

Units:

Instructions

1. Put
   a large pot of salted water on the stove over high heat. If you taste
   the water after dissolving the salt it should taste pretty salty. This
   flavors the pasta. Whatever you do, do not add oil to the water. This is
   done to keep the noodles from sticking together while boiling, but it
   will also keep your pasta sauce form sticking to the noodles when you
   eat it.
2. Add the bacon to a pan over medium high heat and fry
   until a good amount of fat has rendered out of the bacon. Add the
   ground beef and brown it, breaking up the meat with a spatula until it's
   cooked. Transfer the meat to a bowl, leaving as much of the fat as you
   can in the pan.
   
   

Turn
down the heat to medium low. You should have about a tablespoon of
rendered fat in the pan, if you have significantly more or less, dump
some out or add some olive oil. Add the onions, carrot and garlic, and
sauté until the onions are soft and the mixture is about 1/3 of its
original volume. Depending on how small you diced your onions, this
should take anywhere from 10 to 15 minutes. This is where your sauce
gets a lot of its flavor, so don't skimp on time.

Turn
up the heat to high, then return the meat to the pan. Add the white
wine and boil until there's almost no liquid left, stirring to prevent
burning. This not only burns off the alcohol, it concentrates the flavor
of the wine.

Turn
down the heat to medium-low and add the canned tomatoes, ketchup, salt
and pepper. Put the oregano in the palm of your hand, and then use your
other hand to rub the oregano in a circular motion to crush it into a
powder before adding it to the pan. Us a spatula to break up the
tomatoes, being careful not squirt tomato juice on yourself.

By now
your water should be boiling. Add your pasta and stir during the first
few minutes of cooking to keep it from sticking together. I usually boil
pasta for 1 minute less than what the package directions say (i.e. 8
minutes instead of 9).

Your meat sauce is done when your pasta
is done. You can either plate the pasta and top with sauce, or
personally I like to dump the pasta straight into the sauce and toss it
together before serving.

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