Method:Boiling

1. Formula

1. 2 tablespoons butter
2. 1/4 pound sliced bacon, cut crosswise into 1/4-inch strips
3. 1 onion, chopped
4. 1/2 pound ground beef or a mixture of pork, veal, and beef (meat-loaf mix)
5. 1 cup canned low-sodium beef or chicken broth or homemade stock
6. 1/2 cup dry white wine
7. 2 tablespoons tomato paste
8. 1/2 teaspoon dried oregano
9. 3/4 teaspoon salt
10. 1/4 teaspoon fresh-ground black pepper
11. 1/2 cup heavy cream
12. 3/4 pound spaghetti
13. 2 tablespoons chopped fresh parsley

2. Nutrition Information

• Calories: 673 kcal
• Carbohydrates: 69 g
• Dietary Fiber: 3 g
• Fat: 29 g
• Protein: 25 g
• Sugars: 6 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. In a large frying pan, heat the butter and bacon over moderately low heat. Cook until the bacon renders some of its fat, about 3 minutes. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes longer. Stir in the ground beef and cook until the meat is no longer pink, about 2 minutes. Add the broth, wine, tomato paste, oregano, salt, and pepper. Simmer, stirring occasionally, until the sauce thickens, about 25 minutes. Stir in the cream and remove from the heat.
2. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sauce and the parsley.

4. Remark