Ali's Bacon Wine Spaghetti Sauce

ali Bresnahan


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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★★★★★ 2 votes
2 with leftovers
35 Min
1 Hr
Stove Top


4 slice
thick sliced bacon
1/2 medium
onion, chopped
3 or 4 large
mushrooms, sliced
green bell pepper, chopped
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


Step 1 Direction Photo

1Assemble all ingredients. (You'll be glad you did, much less confusing!)

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2Cut 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.

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3Sauté chopped onions in bacon fat until soft.

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4Add 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).

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5Stir in grape tomatoes, cook for about 3 minutes.

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6Add wine to cover veggies, about 3/4 cup. Bring to boil, cook 5 minutes, stirring occasionally. Pour a glass of wine for the chef.

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7Cut 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.

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8Serve 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