Yum! I love meaty sauces, especially when it involves bacon. 🙂 This recipe is a filling sauce that you could eat on its own or you could pour over pasta or even rice. It is salty but not over the top – just the right amount to bring the bacon flavor in with the other ingredients. Deliciousness!
6 slices bacon, chopped
1 large onion, finely chopped
3 carrots, finely chopped
2 celery stalks, finely chopped
Sea Salt and Pepper
1 pound ground beef
1 can (drained and rinsed) white beans
3/4 cup dry white wine (or chicken broth)
2 garlic cloves, minced
1 can (6 oz) tomato paste
1 can (14.5 oz) chicken broth
1/2 cup half and half
1/4 cup chopped parsley
1. Cooked bacon in large skillet, about 10-12 minutes. Add in onion, carrots, and celery. Cook another 10 minutes or until veggies are tender. Season with salt and pepper.
2. Add meat, breaking it up as it cooks. Cook until no longer pink. Add in beans, wine, and garlic. Cook another 10-15 minutes or until wine has cooked out almost completely.
3. Add tomato paste and stir to mix in fully. Cook 7-10 minutes until mixed in and slightly browned.
4. Add in broth and half and half, bring to boil. Reduce heat and simmer about 30 minutes until creamy and slightly thickened. Top with parsley.
We had this on Saturday night over mini ziti. It was amazing! I enjoyed the sauce by itself, as did Iris. I adapted THIS recipe to suit us. I like using beans in place of some meats, especially when the recipe calls for 2 pounds of meat….it is much cheaper to use beans for a portion of it. AND, you still get the protein and iron from the white beans.
Mmmm. So good!