- 6 oz bacon cut into 1/2" pieces
- 1 yellow onion, diced
- 1 1/2 t kosher salt + more to taste
- 3 garlic cloves, minced
- 2 lb ground beef
- 6 oz tomato paste
- 1 C milk
- 1/3 C parm, plus more for serving
- Freshly ground pepper to taste
- 1 lb spaghetti, cooked, water reserved
Preparation time 15mins
Cooking time 240mins
In the stovetop insert of a slow cooker, saute pan over medium high heat, cookk the bacon until crisp, 7 to 10 minutes. Spoon off all but 1 T fat. Add the onion and 1/2 t salt and cook until tender, 5 to 7 minutes. Add the garlic and cook for 1 minute. Add the ground beef and the remaining 1 t salt and cook, stirring occasionally, until the bef is no longer pink, about 5 minutes. Stir in the tomato paste, mil and the 1/3 C cheese.
Place the insert on the slow cooker base. Cover and cook on low until the sauce thickens, about 4 hours. Skim the fat off the sauce. Adjust the seasonings with salt and pepper.
Add the cooked spaghetti to the sauce along with enough pasta water to loosen the sauce and toss to combine. Transfer to individual bowls and sprinkle with cheese.