Cincinnati Spaghetti
INGREDIENTS
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2 tablespoons EVOO - Extra Virgin Olive Oil
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2-3 slices smoky bacon, finely chopped
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1 1/2 pounds ground sirloin
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1 onion, finely chopped
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4-5 large cloves garlic, finely chopped
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Salt and pepper
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3 jalapeño chili peppers, seeded and finely chopped
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2 tablespoons ancho chili powder or chili powder blend (Gebhardts preferred brand), a couple of palmfuls
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1 tablespoon unsweetened cocoa powder
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1 tablespoon smoked sweet paprika, a palmful
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1 teaspoon allspice, 1/3 palmful
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1/2 teaspoon ground cinnamon, eyeball the amount in your palm
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1 healthy pinch ground cloves
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1 1/2 teaspoons dried oregano, about 1/2 a palmful, lightly crushed in palm
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3 tablespoons Worcestershire sauce – eyeball it
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2 tablespoons tomato paste
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2 cups beef stock
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1 14-ounce can tomato sauce
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1 32-ounce can fire-roasted crushed or diced tomatoes
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1 14-ounce can red kidney beans, drained
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1 1/2 pounds bucatini or spaghetti
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Toppings bar:
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Finley chopped raw white, red or green onions
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Shredded cheddar cheese
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Grated Parmigiano-Reggiano cheese
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Pickled jalapeño slices
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Cilantro or parsley, chopped
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