- 2 tablespoons butter
- 1/4 pound sliced bacon, cut crosswise into 1/4-inch strips
- 1 onion, chopped
- 1/2 pound ground beef or a mixture of pork, veal, and beef (meat-loaf mix)
- 1 cup canned low-sodium beef or chicken broth or homemade stock
- 1/2 cup dry white wine
- 2 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1/2 cup heavy cream
- 3/4 pound spaghetti
- 2 tablespoons chopped fresh parsley
- 1. In a large frying pan, heat the butter and bacon over moderately low heat. Cook until the bacon renders some of its fat, about 3 minutes. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes longer. Stir in the ground beef and cook until the meat is no longer pink, about 2 minutes. Add the broth, wine, tomato paste, oregano, salt, and pepper. Simmer, stirring occasionally, until the sauce thickens, about 25 minutes. Stir in the cream and remove from the heat.
- 2. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sauce and the parsley.
- Wine Recommendation: Chianti pairs well with this classic sauce. A zinfandel from California would be an American alternative.
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