Cook the bacon until crisp, 7 to 10 minutes. Spoon off all but 1/2 Tbs. of the fat. Add the onion and 1/4 tsp. of the salt and cook until tender, 5 to 7 minutes. Add the garlic and cook for 1 minute. Add the ground beef and the remaining salt. Cook until the beef is no longer pink, about 5 minutes.
Stir in the tomato paste, milk and cheese.
Cover and cook on low until the sauce thickens, about 4 hours. Skim the fat off the sauce. Adjust the seasonings with salt and pepper.
Add the cooked spaghetti to the sauce along with enough pasta-cooking water to loosen the sauce and toss to combine.
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|Serving Size: 1 Serving (1410g)|
|Recipe Makes: 2|
|Calories from Fat: 2466 (61%)|
|Amt Per Serving||% DV|
|Total Fat 274g||365 %|
|Saturated Fat 102.6g||513 %|
|Monounsaturated Fat 97.2g|
|Polyunsanturated Fat 10.6g|
|Cholesterol 754.6mg||232 %|
|Sodium 1675.6mg||58 %|
|Potassium 3961.7mg||104 %|
|Total Carbohydrate 195.4g||57 %|
|Dietary Fiber 12.8g||51 %|
|Sugars, other 182.5g|
|Protein 194.4g||278 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4070
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