RAO’S SPAGHETTI/MARINARA SAUCE

By CheeseDiva

Ingredients

• 1/4 cup extra-virgin olive oil
• 4 oz. bacon, cut into 1/4″ cubes
• 1 tsp. dried oregano
• 8 cloves garlic, minced
• 2 small yellow onions, minced
• Kosher salt and freshly ground black pepper, to taste
• 2 28-oz. cans whole peeled tomatoes in juice, crushed
• 1 lb. spaghetti
• 20 basil leaves, roughly torn
• Grated Parmesan, for serving

Details

Adapted from fortheloveofcooking.net

Preparation

Step 1

Heat oil and bacon in a 12″ skillet over medium heat; cook, stirring, until bacon renders its fat, about 10 minutes. Add oregano, garlic, onions, and salt and pepper; cook, stirring, until soft, about 8 minutes. Add tomatoes; boil. Reduce heat to medium-low. Cook, stirring, until sauce thickens, about 45 minutes. Meanwhile, bring a large pot of salted water to a boil, and add spaghetti; cook until al dente. Drain; add to sauce with basil, and toss. Sprinkle with Parmesan.