Spaghetti BologneseOctober 15, 2008 | Email This Post Print This Post Post a Comment
6 slices bacon, cut into 1/2-inch pieces
1 cup onion, diced
3 cloves garlic, minced
2 pounds ground beef
4 cups traditional Italian spaghetti sauce
1 cup milk
1 pound spaghetti, cooked and drained
Grated Parmesan cheese
Cook the bacon in a 12-inch skillet over medium-high heat until it is crisp. Remove the bacon from the skillet. Pour off all but 1 tablespoon of the drippings.
Add the onion and cook in the hot drippings until tender. Add the garlic and beef and cook until the beef is well browned, stirring often. Pour off any fat.
Stir the bacon, beef mixture, Italian sauce and milk in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours.
Toss the spaghetti with the sauce.