How to Make It
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.
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.
Quick From Scratch Pasta