This recipe works well if you want to enjoy some red wine for dinner. Leave the bottle open after you use 1/2 cup for your sauce and let it breathe. A nice Chianti is a perfect choice for this combination.
2 cloves of garlic
2 sprigs of fresh rosemary
6 strips smoked bacon
1 red pepper
1 tssp olive oil
1 lb ground beef
1/2 cup red wine
1 x 280 g jar of sun-dried tomatoes
2 x 400 g tins of plum tomatoes
500 g dried spaghetti
Fresh grated Parmesan cheese
extra virgin olive oil
1. Peel and finely chop the garlic and onions and rosemary. Clean and chop the red pepper. Slice the bacon into small strips.
Heat the olive oil in a pan on a medium heat, add the bacon, rosemary, garlic, onion and pepper, cook for about 5 minutes, until softened.
2. Add the ground beef, breaking it apart, then cook for about 5 minutes, or until starting to brown, then pour in the wine. Turn down and let simmer.
3. Meanwhile, mince the sundried tomatoes in a food processor or a bullet. Add to the pan with the plum tomatoes.
Let simmer for about an hour.
4. Boil water and cook spaghetti about 50 mins after the sauce started simmering. When its ready, plate and top with sauce and some freshly grated parmesan.