I have been trying for YEARS to find the perfect spaghetti sauce recipe, one that tastes more like what restaurants serve and less like the bland, watery sauce I usually end up with.  Any time I come across a sauce recipe that looks like it has potential, I like to hang on to it until the next time I get a spaghetti craving.

This recipe was in today’s Campbell’s Kitchen newsletter, and it sure looks good from the picture!  Maybe the milk is the secret ingredient I’ve been missing?  And it has bacon in it, so that’s a definite plus.

SLOW COOKER SPAGHETTI BOLOGNESE

image credit: CampbellsKitchen.com

Ingredients:

6 slices bacon, cut into 1/2-inch pieces
1 large onion, diced (about 1 cup)
3 cloves garlic, minced
2 pounds ground beef
4 cups Prego® Traditional Italian Sauce
1 cup milk
1 package (16 ounces) spaghetti, cooked and drained
Grated Parmesan cheese

Directions:

Cook the bacon in a 12-inch skillet over medium-high heat until crisp. Remove the bacon from the skillet. Pour off all but 1 tablespoon drippings.

Add the onion and cook in the hot drippings until tender, stirring occasionally. Add the garlic and beef and cook until the beef is well browned, stirring often to separate meat. Pour off any fat.

Stir the bacon, beef mixture, sauce and milk in a 6-quart slow cooker.

Cover and cook on HIGH for 4 to 5 hours or LOW for 7 to 8 hours. Serve with the spaghetti and cheese.

Have you ever made spaghetti sauce with bacon and/or milk in it? What are your thoughts?

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