Lilo's Spaghetti on the Fly
As there are three men in my household, during the holiday's its all about meat, cheese, and pastries. I usually begin the baking and prep-work the first week of December. So when the men arrive home the fridge is stocked with spicy sausage balls, cheese ball, and cold cuts for any impromptu meals. And of course the counter has a selection of assorted German cookies and sweets to nibble on.
But for unexpected company, I usually whip up a fast and easy spaghetti recipe my mother brought back from Italy many years ago. Most of the items I keep on hand in the pantry. In less than two hours I can cook and serve this easy dish that has been a family favorite for many years. Enjoy!
Spaghetti with Bacon
8 Slices of bacon, cut into 1/2" pieces
1 Medium yellow or white onion, chopped finely
8-10 Mushrooms (your choice), cleaned and sliced
2 Whole cloves garlic, minced
2-8 oz (227g) cans tomato sauce
2 Cups (500 ml) water
1 Cube of beef bouillon
1 Bay leaf
1 Teaspoon Oregano
1 Teaspoon Italian seasoning
1 Teaspoon fresh ground pepper
1/2 cup (250ml) milk (your choice)
1 cup freshly grated parmesan cheese + more for sprinkling on top
1 lb. spaghetti
Fry bacon in a deep skillet and set aside. Drain pan, but reserve about 1 Tablespoon of the grease. Over medium heat add the onion and cook till clear in the bacon grease. Add remaining ingredients except for the milk and cheese. Bring to a boil, then turn down and simmer for 45 minutes.
About 15 minutes before the sauce is finished begin cooking the pasta. 5 minutes before serving remove the bay leaf from the sauce, and add the milk and grated cheese. Stir to let cheese melt a bit. Be sure to keep the heat under the pan low! Drain pasta and add quickly to the sauce. Serve immediately with more cheese if desired.
Makes 6 servings