Ingredients
1tbspolive oil
4ozpancetta,finely diced
1lbground beef,used 90% lean
¾cuponion,finely diced
½cupcarrot,peeled, finely diced
2tspgarlic,minced
1tspdried Italian seasoning
½cupred wine
8oztomato sauce,(1 can)
28oztomatoes,(1 can), crushed, undrained
salt and pepper,to taste
¼cupheavy cream
12ozspaghetti
½cupParmesan cheese,grated
¼cupbasil leaves,thinly sliced
Preparation
Heat the olive oil in a large pot over medium heat.
Add the pancetta and cook for 4 to 5 minutes until browned and crispy.
Add the ground beef to the pan and season with salt and pepper to taste. Cook for 5 minutes, breaking up the beef into small pieces with a spatula.
Add the onion and carrot to the pan. Cook for 4 to 5 minutes or until the vegetables are tender. Add the garlic and Italian seasoning, then cook for 30 seconds. Drain off any excess grease.
Add the red wine to the pot and bring to a simmer. Cook for 3 to 4 minutes or until the wine is reduced by half.
Stir in the tomato sauce and crushed tomatoes. Season the sauce with salt and pepper to taste.
Bring the sauce to a simmer. Cook for 25 to 30 minutes or until sauce has thickened.
Stir in the heavy cream and cook for another 5 minutes.
Cook the spaghetti in salted water according to package directions. Reserve ½ cup of pasta cooking water.
Pour the pasta in with the sauce and toss to combine. If the sauce is too thick, add a little pasta cooking water to thin it out.
Top the pasta with basil and Parmesan cheese, then serve and enjoy!
