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Simple Spaghetti Bolognese
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This dish will bring you back to your childhood.
|6 slices bacon, (cut into 1/2 inch pieces)|
|1 yellow onion, (diced)|
|4 cloves garlic, (minced)|
|2 lbs ground beef|
|6 oz. tomato paste|
|1/3 cup Parmigiano-Reggiano cheese, (plus more for serving)|
|1 cup milk|
|Kosher salt, (to taste)|
|Ground black pepper, (to taste)|
|1 lb spaghetti noodles, (cooked, water reserved)|
- Using the stovetop-safe insert from a slow cooker, cook the bacon for 7 to 10 minutes over medium-high heat until crisp. Spoon off all but 1 tablespoon of the bacon fat. Add onion; cook for 5 to 7 minutes until tender. Add garlic; cook for 1 minute. Add ground beef; cook, stirring occasionally, for about 5 minutes until beef is no longer pink. Add and stir in tomato paste, 1/3 cup cheese and milk. Season mixture with salt and then place insert into slow cooker base.
- Cover slow cooker, turn to low, and cook ingredients for about 4 hours until sauce thickens. Skim fat from the top of the sauce. Adjust seasonings with salt and black pepper.
- Add cooked spaghetti to the sauce as well as enough of the pasta cooking water to loosen the sauce; stir to combine.
- Serve in individual bowls and sprinkle with cheese.
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