Add bacon to this famous pasta dish for a next-level meal!

Ingredients

1/2 pound ground beef
1/2 pound ground pork
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium carrots, chopped
1 medium onion, chopped
6 thick-sliced bacon strips, chopped
8 garlic cloves, minced
1 cup dry white wine
1 can (28 ounces) whole tomatoes, crushed slightly
1-1/2 cups chicken stock or reduced-sodium chicken broth
1 package (16 ounces) spaghetti
3 tablespoons butter, cubed
1 cup grated Parmesan cheese

Directions

-In a 6-qt. stockpot, cook beef and pork over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Stir in salt and pepper. Remove from pot with a slotted spoon; pour off drippings.

-Add carrots, onion and bacon to same pot; cook and stir over medium heat 6-8 minutes or until vegetables are softened. Add garlic; cook 1 minute longer. Return meat to pot; add wine. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is almost evaporated.

-Add tomatoes and stock; return to a boil. Reduce heat; simmer, covered, 3-4 hours to allow flavors to blend, stirring occasionally.

-To serve, cook spaghetti according to package directions for al dente; drain. Stir butter into meat sauce; add spaghetti and toss to combine. Serve with cheese.

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