Bucatini is a spaghetti like pasta with a hole running through the center. It's thicker than spaghetti and holds up to thick sauces well.
- 8 oz. thick-sliced bacon, diced
- 1 lb. ground sirloin
- 2 cups thinly sliced red onions
- 1 T. minced fresh garlic
- 1 T. tomato paste
- 2 T. Balsamic vinegar
- 1 can whole tomatoes in uice, chopped (28 oz)
- 1 can crushed tomatoes (28 oz)
- salt and red pepper flakes to taste
- 1 lb. dried bucatini pasta
- 1/2 cup grated Romano
- 1/4 cup minced fresh parsley
- grated Romano
- chopped fresh parsley
Adapted from tummyfood.com
Cook bacon in a Dutch oven until crisp; transfer to a paper-towel-lined-plate. Drain all but 2 T. drippings. Add ground sirloin and cook over medium heat until browned, crushing with a potato masher into small pieces.
Stir in onions, garlic, and tomato paste; cook until onions soften, 3 minutes. Deglaze Dutch oven with vinegar and reduce until nearly evaporated Add whole and crushed tomatoes and season with salt and pepper flakes. Reduce heat to medium and simmer sauce 30 minutes.
Cook bucatini in a pot of boiling salted water and drain.
Remove sauce from heat; stir in 1/2 cup Romano, minced parsley, and bacon. Serve sauce over bucatini; garnish with additional Romano and chopped parsley.