Ali's Bacon Wine Spaghetti Sauce

ali Bresnahan

By
@alibee

One rainy night, I wanted to make spaghetti but didn't have any ground beef. I didn't want to go to the store, so I made it with BACON instead, added misc. veggies I had on hand, along with some red wine...and WOW. Best spaghetti sauce I've ever made.


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Comments:

Serves:

2 with leftovers

Prep:

35 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

4 slice
thick sliced bacon
1/2 medium
onion, chopped
3 or 4 large
mushrooms, sliced
1/2
green bell pepper, chopped
1/2
red bell pepper, chopped
1/2 medium
zucchini, chopped
grape tomatoes (12 - 24)
salt and pepper, italian seasoning*
3/4 c
red wine (maybe a little more)
24 oz
glass jar (not can) spaghetti sauce**
* (i like mccormick italian herb grinder)
**(i like classico cabernet marinara or bertolli marinara with burgundy)
spaghetti, or any pasta you like

Directions Step-By-Step

1
Assemble all ingredients. (You'll be glad you did, much less confusing!)
2
Cut thick bacon slices in half, fry in dutch oven or large pot till brown on both sides. Remove from pot and drain on paper towel; save for later.
3
Sauté chopped onions in bacon fat until soft.
4
Add mushrooms, peppers and zucchini. (Add 1 Tbsp butter if needed.) Sprinkle with salt, pepper and Italian seasoning (as I said, I prefer grinder, for the salt and pepper as well as for the Italian herbs).
5
Stir in grape tomatoes, cook for about 3 minutes.
6
Add wine to cover veggies, about 3/4 cup. Bring to boil, cook 5 minutes, stirring occasionally. Pour a glass of wine for the chef.
7
Cut bacon into small squares, add to wine sauce. Stir in jar of spaghetti sauce. Bring to boil, cover and simmer till you can't stand it anymore because it smells so good.
8
Serve sauce over hot pasta with a nice salad and hot crusty sourdough bread and butter.

About this Recipe

Course/Dish: Pasta, Other Sauces
Main Ingredient: Pasta
Regional Style: Italian