Ingredients

• 1 , 16 ounce
• 2 tablespoons olive oil
• 3 stripss bacon , diced
• 1 large onion , finely chopped
• 1 stalk celery , finely chopped
• 1 carrot , finely chopped
• 1 teaspoon dried oregano
• 3 cloves garlic , minced
• 1 pound lean ground beef
• 2 tablespoons balsamic vinegar
• 2 , 28 ounce
• 2 tablespoons tomato paste
• 2 teaspoons white sugar
• salt and ground black pepper to taste
• 2 tablespoons chopped fresh basil
• 0.25 cups freshly grated Parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook spaghetti uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes; drain.
2. 2 Heat olive oil in a large pot over medium heat; add bacon. Cook, turning occasionally, until crisp, 8 to 10 minutes. Add onion, celery, carrot, and oregano to bacon; continue cooking until vegetables begin to soften, 8 to 10 minutes. Add garlic; cook until fragrant, about 2 minutes. Crumble in ground beef; cook and stir until no longer pink and completely cooked, 8 to 10 minutes.
3. 3 Pour vinegar over ground beef mixture; simmer until liquid evaporates, about 5 minutes. Stir in crushed tomatoes, tomato paste, and sugar; bring to a boil, season with salt and black pepper, then remove from heat. Stir in basil .
4. 4 Spoon sauce over spaghetti; top with Parmesan cheese to serve.

Nutrition per serving