Ingredients

1     pound ground venison, beef or Italian sausage
1 ½ cups cut bacon
¾    box angel hair noodles
1     tablespoon olive oil
4-6  garlic cloves
½    onion
1     tablespoon brown sugar
1     tablespoon fresh basil
dash of crushed red pepper (optional)
2–   28 oz cans crushed tomatoes
1     packet McCormick Thick & Zesty spaghetti seasoning
1     tablespoon red wine
Shredded parmesan cheese for topping

Directions

In large pan brown ground venison

Meanwhile mince 4 – 6 cloves of garlic

Chop onions

Cut bacon into 1/4 in pieces

Once venison is browned set aside in small bowl. Rinse pan and return to stove.

In pan add 1 tablespoon olive oil of choice. I usually like to use Tuscan Herb Oil from a local store Red Wing Olive Oils & Vinegar . Over medium heat add garlic and Sautee for about 3 minutes stirring constantly to avoid burning.

Add onion and crushed red pepper (optional start small this could make your spaghetti very spicy if you add too much) Sautee for another 3 minutes stirring constantly. Next add bacon and cook for about 5 to 10 minutes until bacon starts to brown stirring occasionally.

While bacon is cooking bring quarts of water to boil in large pot and cook noodles as directed on box. When finished strain and set aside.

Once bacon is slightly browned add ground venison, basil and brown sugar; let cook for another 3 to 5 minutes.

Add crushed tomatoes, McCormick seasoning packet and red wine stir together well. Cover and simmer on low for about 10 minutes

While in strainer cut noodles in half with a large knife this makes it easier to stir into sauce.
Add noodles to sauce heat on low for another 5 minutes and serve! Top with shredded parmesan cheese and serve with French bread  & salad.

Additional ingredients to add

Mushrooms
Broccoli
Green Pepper
Spinach
Worcestershire sauce
Parsley

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Bacon Spaghetti

• 1 pound venison, beef or Italian sausage (ground)
• 1 ½ cups bacon (cut)
• ¾ box angel hair noodles (cooked as directed on box)
• 1 tablespoon olive oil
• 4-6 cloves garlic (minced)
• ½ onion (chopped)
• 1 tablespoon brown sugar
• 1 tablespoon fresh basil (shredded)
• 2 28 oz cans crushed tomatoes
• 1 packet McCormick Thick & Zesty Spaghetti Seasoning
• 1 tablespoon red cooking wine
• dash crushed red pepper flakes (optional)
• shredded parmesan cheese (for topping)

1. In large pan brown ground venison

2. Meanwhile mince 4 – 6 cloves of garlic

3. Chop onions

4. Cut bacon into 1/4 in pieces

5. Once venison is browned set aside in small bowl. Rinse pan and return to stove

6. In pan add 1 tablespoon olive oil of choice. I usually like to use Tuscan Herb Oil from a local store Red Wing Olive Oils & Vinegar . Over medium heat add garlic and Sautee for about 3 minutes stirring constantly to avoid burning.

7. Add onion and crushed red pepper (optional start small this could make your spaghetti very spicy if you add too much) Sautee for another 3 minutes stirring constantly

8. Next add bacon and cook for about 5 to 10 minutes until bacon starts to brown stirring occasionally

9. While bacon is cooking bring quarts of water to boil in large pot and cook noodles as directed on box. When finished strain and set aside

10. Once bacon is slightly browned add ground venison, basil and brown sugar; let cook for another 3 to 5 minutes.

11. Add crushed tomatoes, McCormick seasoning packet and red wine stir together well. Cover and simmer on low for about 10 minutes

12. While in strainer cut noodles in half with a large knife this makes it easier to stir into sauce.

13. Add noodles to sauce heat on low for another 5 minutes and serve! Top with shredded parmesan cheese and serve with French bread  & salad.

14. Additional ingredients to add

    Mushrooms, Broccoli, Green Pepper, Spinach, Worcestershire sauce, Parsley

Main Course

Italian

bacon, pasta, pork, spaghetti