# What you need:
→ Pasta & Base
01 - 14 oz dried spaghetti
02 - 1 tablespoon olive oil
03 - 3.5 oz smoked bacon, diced
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 medium carrot, finely diced
07 - 1 celery stalk, finely diced
→ Bolognese Sauce
08 - 1 lb ground beef or beef-pork mix
09 - 2 tablespoons tomato paste
10 - 14 oz canned crushed tomatoes
11 - ⅓ cup red wine (optional)
12 - ½ teaspoon smoked paprika
13 - 1 teaspoon dried oregano
14 - Salt and freshly ground black pepper, to taste
→ Finish
15 - 1 cup green peas (fresh or frozen)
16 - ¼ cup grated Parmesan cheese (optional)
17 - Fresh basil or parsley, for garnish
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, following package directions. Drain well and reserve ½ cup of cooking water.
02 - In a large sauté pan or Dutch oven, heat olive oil over medium heat. Add diced bacon and cook until crisp. Stir in onion, garlic, carrot, and celery; sauté until vegetables are softened and fragrant.
03 - Add ground beef to the pan, breaking it up and cooking until fully browned. Stir in tomato paste, smoked paprika, and dried oregano. Deglaze with red wine if using, then add crushed tomatoes. Simmer uncovered for 25 to 30 minutes, allowing flavors to develop and sauce to thicken.
04 - Stir in green peas during the last 5 minutes of cooking. Taste sauce and adjust salt and pepper as needed.
05 - Add the drained spaghetti to the sauce, tossing to coat. Add reserved pasta water gradually to adjust consistency if needed. Serve immediately topped with Parmesan and herbs.
