Ingredients
The following ingredients have 4 Servings
- 12 oz spaghetti pasta
- 1 lb ground pork
- 1 yellow onion (diced (I prefer Vidalia))
- 3 cloves garlic (minced)
- 15 oz can of tomato sauce
- 1 cup shredded cheddar cheese
- 1/4 cup bacon (chopped (about 3-4 slices))
- 4 green onions (diced)
- 1 tbsp Worcestershire
- 1 tbsp hot sauce (I use Tabasco)
- salt and pepper to taste
- 2 tbsp olive oil
- Optional: in Rachael Ray's version she adds 1/2 cup beer!
Instruction
- Add 1 tbs olive oil to a skillet and heat to medium.
- Add onions and saute until almost translucent, about 5 minutes.
- Then add additional olive oil if needed and the garlic and salt and pepper.
- Stir continually so the garlic does not burn.
- While the onions cook, add the ground pork to a deep skillet over medium heat.
- Crumble and cook until no longer pink, then drain.
- Add the onion mixture to the cooked pork, then add tomato sauce.
- Turn heat to low and add Worcestershire, hot sauce, and additional salt and pepper then let simmer for 10 minutes.
- Bring a pot of salted water to a boil then add pasta and cook according to package, about 11 minutes. Then drain and add to the tomato sauce mixture.
- Mix in 3/4 cup shredded cheddar cheese to the sauce and it's ready to serve!
- Top off each spaghetti serving with a sprinkle of bacon, cheese, and green onions.
