Adapted from Sariekos
I’ve never made spaghetti with bacon, but I will definitely make it like this again. It gives it a lovely flavour.
1 onion (chopped)
1 carrot (chopped or grated)
500ml red wine
4 tomatoes (chopped)
1 pack of bacon bits
Salt and pepper
250ml plain yoghurt
1kg lean mince
Parmesan (grated on top to serve)
Pour oil into pan and fry onions and carrot until soft.
Add mince and cook until browned.
Add red wine, tomatoes and bacon. Season with salt and pepper. Allow to simmer for 1 hour with the lid on. Add yoghurt and stir in. The sauce should be thick and liquids reduced. If it is still watery, mix a tablespoon of flour and a drop of milk. Stir together and pour into sauce, turning heat up and stirring.
Cook spaghetti until al dente. Spoon sauce on top and grate parmesan to serve.
Serve with L’avenir Pinotage
There should be mince left over and it can be used to make wraps. Look at Leftovers on my blog to see how 🙂