Ingredients
Units
Scale
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 4 cloves garlic, minced
- Kosher salt and black pepper, to taste
- 1/4 teaspoon red chili flakes, plus more to taste
- 1.5 lb ground chuck
- 1/4 cup tomato paste
- 28 ounces crushed tomatoes
- 3 cups reduced sodium chicken stock (or 2 cups chicken stock and 1 cup wine)
- 4 sprigs thyme
- 1 pound tagliatelle or spaghetti
- 1/4 cup milk
- 1/2 cup shredded Parmesan cheese
- 1/4 cup thinly sliced fresh basil leaves
Instructions
- 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 1/4 teaspoon red chili flakes, 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 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.
- Prep Time: 10 mins
- Cook Time: 40 mins