I’ve got a weeknight winner for you: a hearty, flavor-packed spaghetti that leans into smoky bacon, ground beef, and a rich tomato-beef broth sauce. Crisp some bacon, brown the beef, deglaze with red wine, simmer it all together. And then toss it with al dente spaghetti for a satisfying dinner that hits all the comfort-food notes. This isn’t your usual spaghetti with tomato sauce. It’s got muscle, depth, and a little bit of indulgence.
Serve it hot and steamy, with a generous sprinkle of grated Parmesan, a scattering of fresh chopped Italian parsley, and don’t forget garlic bread, or a crisp green side salad, to soften the richness.
If you like, pour yourself a glass of red wine — the same kind you used to deglaze the pan. Then sit back and enjoy. This dish is simple, bold, and ready to make any night feel special. Let’s cook together and dig in!
Bacon spaghetti recipe
This is a hearta hearty, flavor-packed spaghetti that leans into smoky bacon, ground beef, and a rich tomato–beef broth sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 Servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 4–6 slices bacon, chopped
- 1 lb ground sirloin
- 4 garlic cloves, chopped
- 2 bay leaves
- Salt and ground black pepper (to taste)
- 1/2 cup dry red wine
- 1 cup beef stock
- 1 tablespoon tomato paste
- 1 (14 ounces) can crushed tomatoes
- 1 lb thin spaghetti
- Chopped Italian parsley
- Grated Parmesan cheese
Instructions
- Cook the bacon. In a large skillet cook the chopped bacon over medium-high heat until browned and crispy. Remove from the pan and drain on a plate lined with paper towels. Drain off any excess grease.
- Brown the beef. Add the sirloin to the pan and cook while breaking up into chunks with a spatula until browned. Add the garlic and bay leaves. Season with salt and pepper to taste. Cook, stirring frequently, for about 10 minutes. Add the wine and deglaze the pan, scraping up any brown bits from the bottom. Add the beef stock and tomato paste.
- Simmer the sauce. Stir in the crushed tomatoes and bacon. Simmer until the sauce has thickened.
- Cook the pasta. Bring a large pot of lightly salted water to a boil. Cook thin spaghetti according to package directions. Drain the water from the noodles.
- Serve. Serve the sauce over the cooked noodles. Top with chopped Italian parsley and grated Parmesan cheese.
Nutrition
- Serving Size:
- Calories: 519
- Sugar: 10.2 g
- Sodium: 1107.6 mg
- Fat: 36.6 g
- Carbohydrates: 18.1 g
- Protein: 27.8 g
- Cholesterol: 102.3 mg