This dish in my book is a classic. Something everyone should whip up in their kitchen once the weather gets cooler. Forgive me if I tend to post recipes heavily on the Italian side, but I lived in Florence for a year and that is a hard culinary inspiration to shake. Besides, who would want to? It's just that good.
4-5 slices bacon, cut into thin strips
1 large onion, diced
4 cloves garlic, chopped
2 carrots, minced
2 tablespoons butter
2 tablespoons Olive Oil
2 28 ounce cans whole peeled then crushed by hand, or diced tomatoes
1/2 cup dry red wine such as Chianti
1 sprig rosemary, minced
1 sprig oregano, minced
1 teaspoon red chili pepper flakes
Salt & Pepper
Parmegiano finely grated, or Pecorino finely grated
Parsley, finely chopped
In a large saucepan or Dutch oven heat bacon until crisp, about 12 minutes. Move bacon to a plate covered with paper towels and set aside. Add oil and butter to the pan, and then add onion and carrots, stirring until soft. Add garlic, oregano, rosemary, and salt & pepper and stir, cook for around 2 minutes. Add wine and stir again for about 5 minutes. Turn up the heat and add tomatoes, bring to a boil and then turn down the heat to a simmer, covered partially for about an hour.
Meanwhile, bring a large pot of water to a boil. Add spaghetti and a dash of salt, cook until al dente, about 7-8 minutes. Drain pasta and add to the pan with the sauce, tossing it to coat the pasta. Serve spaghetti into bowls and top with the Parmesan cheese and parsley. Serve alongside a simple green salad and a nice Chianti Classico. Buon Appetito!