I love this sauce and I make it all the time. I serve it over spaghetti and it’s the base of all my pasta casseroles. It’s just perfect and it’s easy to throw together in a fairly short amount of time.
Ingredients:
2 TBSP. butter
1/4 lb. sliced bacon cut into strips
1 onion chopped
1 lb. ground round
2 cloves garlic minced
1 cup chicken stock
1/2 cup white wine (or red if that’s what you have open)
2 TBSP. tomato paste
1 can Italian Style tomatoes
1 tsp. oregano
3/4 tsp. salt
1/4 tsp. pepper
1/2 cup heavy cream
Instructions:
Heat the butter and bacon over low heat. Cook until the bacon renders some fat, about 3 minutes.
Add the onion and cook until soft, about 3 minutes longer.
Stir in the beef and cook just until it’s no longer pink. Add the broth, wine, paste and seasonings. Simmer, stirring occasionally until the sauce thickens, about 30 minutes.
Stir in the cream and remove from heat.