Hearty spaghetti with bacon, peas, and a rich, smoky bolognese sauce—classic comfort with modern flair.
# Ingredients:
→ Pasta & Base
01 - 14 oz spaghetti
02 - 1 tablespoon olive oil
03 - 3.5 oz smoked bacon, diced
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 medium carrot, finely diced
07 - 1 celery stalk, finely diced
→ Bolognese Sauce
08 - 1 pound ground beef or beef-pork mix
09 - 2 tablespoons tomato paste
10 - 14 oz canned crushed tomatoes
11 - 1/3 cup red wine (optional)
12 - 1/2 teaspoon smoked paprika
13 - 1 teaspoon dried oregano
14 - Salt and freshly ground black pepper, to taste
→ Finish
15 - 1 cup green peas, fresh or frozen
16 - 1/4 cup grated Parmesan cheese (optional)
17 - Fresh basil or parsley, for garnish
# Directions:
01 - Boil spaghetti in a large pot of well-salted water until al dente. Drain and reserve 1/2 cup of the pasta cooking water.
02 - Heat olive oil in a large sauté pan over medium heat. Add diced bacon and fry until crisp. Add onion, garlic, carrot, and celery, sautéing until vegetables are softened.
03 - Add ground beef to the pan and cook until deeply browned, breaking up any clumps. Stir in tomato paste, smoked paprika, and dried oregano. If using, deglaze with red wine, letting it reduce for a minute. Pour in crushed tomatoes and simmer uncovered for 25 to 30 minutes, stirring occasionally, until thickened.
04 - Stir in green peas for the final 5 minutes of simmering. Taste and adjust seasoning with salt and black pepper.
05 - Add drained spaghetti to the sauce, tossing to coat evenly. Add reserved pasta water a little at a time if a looser sauce is desired. Plate and finish with grated Parmesan and fresh chopped basil or parsley.
