Pasta With Bacon Sauce
|Bacon slices/Null||8 , diced (Null)|
|Chopped onion/Null||1 Cup (16 tbs) (Null)|
|Garlic/Null||2 Clove (10 gm), minced (Null)|
|Canned crushed tomatoes/Null||28 Ounce (1 Can Progresso)|
|Canned pepper/Null||1⁄2 Cup (8 tbs) (Progresso, Piccalilli Variety)|
|Basil leaves/Null||2 1⁄2 Teaspoon, crushed (Null)|
|Salt/Null||1 3⁄4 Teaspoon (Divided)|
|Ground black pepper/Null||1⁄4 Teaspoon (Null)|
|Ground beef/Null||1 Pound (Null)|
|Spaghetti/Null||16 Ounce (1 Package)|
|Butter/Null||3 Tablespoon (Null)|
|Grated parmesan cheese/Null||1⁄2 Cup (8 tbs) (Progresso)|
In a large skillet fry bacon until crisp.
Drain on paper towels; set aside.
Pour off all but 2 tablespoons of the bacon drippings from the skillet.
Add onion and garlic.
Saute until tender, 3 to 4 minutes.
Add tomatoes and liquid from pepper piccalilli.
Chop peppers and add to the skillet along with basil, 3/4 teaspoon of the salt and black pepper.
Bring to a boil.
Reduce heat and simmer, uncovered, until liquid is reduced and sauce is thickened, about 20 minutes, stirring often.
Meanwhile, in a medium skillet saute beef with remaining 1 teaspoon salt until brown.
Cook spaghetti according to package directions just until tender.
Drain; return to saucepot.
Add butter and Parmesan cheese.
Toss until butter melts.
Cover to keep hot.
Add reserved thickened sauce and meat.
Cook for 5 minutes.