Spaghetti Bolognese Smoky Bacon Peas (Printable Page)

# What You Need:

→ Pasta & Base

01 - 400 g spaghetti
02 - 1 tbsp olive oil
03 - 100 g smoked bacon, diced
04 - 1 onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 carrot, finely diced
07 - 1 celery stalk, finely diced

→ Bolognese Sauce

08 - 500 g ground beef or beef-pork mix
09 - 2 tbsp tomato paste
10 - 400 g canned crushed tomatoes
11 - 100 ml red wine (optional)
12 - ½ tsp smoked paprika
13 - 1 tsp dried oregano
14 - Salt and black pepper to taste

→ Finish

15 - 1 cup green peas (fresh or frozen)
16 - 30 g grated Parmesan (optional)
17 - Fresh basil or parsley for garnish

# How to Make It:

01 - Boil spaghetti in salted water until al dente. Drain and reserve ½ cup of pasta water.
02 - In a large pan, heat olive oil. Fry bacon until crispy. Add onion, garlic, carrot, and celery. Sauté until soft.
03 - Add ground beef and cook until browned. Stir in tomato paste, paprika, and oregano. Deglaze with wine (if using), then add crushed tomatoes. Simmer uncovered for 25–30 minutes until thickened.
04 - Stir in peas during the last 5 minutes of cooking. Adjust seasoning to taste.
05 - Toss spaghetti with sauce, adding reserved pasta water if needed. Serve with Parmesan and fresh herbs.

# Helpful Tips:

01 - Substitute bacon with pancetta or omit for a lighter version.
02 - Use whole wheat or gluten-free pasta if desired.
03 - Great for batch cooking—flavor deepens overnight.

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