Bacon Spaghetti Sauce- By Sarah Paczesny
"Leftovers anyone? This sauce even tastes better the next day!"Serves 8 | Prep Time 15 minutes | Cook Time 1 hour
Why I Love This Recipe
This is a family favorite is also delicious over grilled chicken, and freezes well. Enjoy!
Ingredients You'll Need
2 lbs of bacon (not Applewood Smoked – Hickory is preferred; also, the recipe does not benefit from more expensive bacon)
2-3 Tablespoons of bacon grease
1 large yellow onion, diced
1-2 teaspoons of minced garlic
1 Tablespoon of white vinegar
1 – 28 oz can of crushed tomatoes (I generally add another ½ or full second can or a can of tomato sauce to double the serving portions)
1 Tablespoon of white sugar
½ Tablespoon of cayenne pepper or crushed red pepper (optional)
1. Chop the bacon into 1 inch slices. I find it helpful to place the bacon in the freezer for 30 minutes to firm-up prior to slicing. Place all of the bacon in a pan to brown on the stovetop, and stir often. You want the bacon to be very crispy, without being burned. Once done, remove the bacon to rest/drain on paper towels.
2. Add the reserved bacon grease back to the same pan, and add the chopped onions and minced garlic. Over medium heat, brown until the onions are slightly translucent. Add the white vinegar to deglaze the pan and get all the good brown “bits” from the bottom.
3. To the onion mixture, add the crushed tomatoes and sugar. Stir to combine. Place the reserved bacon into the sauce and stir to combine. Season with cayenne or crushed red pepper if desired.
4. I leave the sauce on low for about an hour to allow the flavors to meld. If serving over pasta, I generally add ½ - ¾ cup of the starchy pasta water to the sauce. I also mix the sauce and pasta together before serving.
Pairs Well With
Pasta or crusty bread