6 Servings 40 min Cook
4 Strip Bacon
1 Medium (2-1/2" dia) Onions
1 Stalk, small (5" long) Celery
4 Cloves, minced Garlic
1 Dash Salt
1 Dash Pepper
1/4 Tbsp Chili Powder
24 Oz Ground Beef
1/4 Cup Tomato Paste
3 Can (15 oz) Tomatoes
2 Cup Chicken Stock
8 Tsp Thyme
8 Oz Spaghetti
1/4 Cup Whole Milk
1/4 Cup Parmesan Cheese
1 Cup leaves, whole Basil
In a dutch oven or large skillet over medium heat, cook the bacon until lightly crisped.
Mix in the onion, celery, and garlic, and season liberally with salt and pepper.
Mix in ¼ teaspoon red chili flakes (or powder), adding slightly more if you prefer more heat in your sauce.
Cook together until the onion has softened, about 5 minutes
Add in the ground chuck.
Cook, breaking up the meat with a wooden spoon, for 5-10 minutes or until browned all over.
Once browned, stir in the tomato paste, crushed tomatoes, chicken stock, and thyme
Bring the mixture to a boil, then reduce to a simmer, cover, and cook for 5 minutes.
Then, uncover, remove the thyme sprigs, stir the pasta in, and continue to simmer for 15 minutes or until the pasta is cooked through and the sauce has thickened, stirring occasionally
Stir in the milk, parmesan cheese, and shredded basil, and adjust the seasonings to taste.
Serve with additional basil, to garnish.
