- Preheat the oven:
Preheat your oven to 350°F (175°C). - Cook the pasta:
Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain and set aside. - Cook the bacon:
While the pasta is cooking, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside on a paper towel-lined plate to drain. - Brown the beef:
In the same skillet, remove some of the bacon fat (if there’s too much), leaving about 1 tbsp for cooking. Add the minced beef and cook over medium-high heat, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat. - Sauté the vegetables:
To the browned beef, add the chopped onion and minced garlic. Cook until softened, about 3 minutes. Season with salt, pepper, oregano, basil, and red pepper flakes (if using). - Add the tomato sauce:
Stir in the crushed tomatoes, tomato paste, and beef broth. Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly. Adjust the seasoning with more salt and pepper if necessary. - Combine the pasta, sauce, and bacon:
In a large mixing bowl, combine the cooked spaghetti, the beef and tomato sauce, and crispy bacon. Stir until everything is well-coated. - Assemble the dish:
Transfer the pasta mixture into a greased 9×13-inch baking dish. Top with shredded mozzarella and grated Parmesan cheese. - Bake:
Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the cheese is melted and bubbly. For a golden crust on top, remove the foil during the last 5 minutes of baking. - Serve:
Once baked, let the dish cool for a few minutes before serving. Garnish with fresh herbs like basil or parsley if desired.
Serving and Storage Tips:
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