Spaghetti with Mince and Bacon
4 SERVINGS
Salt
500-gram spaghetti
1 tablespoon extra-virgin olive oil
3 slices smoked bacon, chopped
500-gram mince
1 medium onion, chopped
3 garlic cloves (crushed)
3 tablespoons sweet chili sauce
1 tablespoon Worcestershire sauce
1 can (410 gram) chopped, peeled tomatoes
205-gram tomato puree
2 cups Cheddar cheese (grated)
Bring a large pot of water to a boil. Salt the water and add the spaghetti. Cook the pasta until al dente. Drain the spaghetti. Heat a deep pan over medium-high heat. Add the olive oil and bacon. Brown and crisp the bacon for 5 minutes. Remove with a slotted spoon to a paper-towel-lined plate. Drain off a little excess fat from the pan if necessary, leaving just enough to coat the bottom.
Add the mince and crumble it as it browns (3 to 4 minutes).
Add the onions and garlic and stir into the meat. Season the meat with salt and pepper, sweet chili sauce, and Worcestershire sauce. Cook for 5 to 6 minutes more, then stir in the tomatoes and tomato puree.
Add the hot spaghetti to the meat and sauce and combine. Serve up the pasta in bowls and grate some cheese over the top of each serving.
