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Ingredients:
6 Slices Bacon
1 Teaspoon Salt
1 Cup Parmesan Cheese (Grated)
2 Cloves Garlic (Finely Chopped)
2 Cups Spaghetti (Broken Into 5cm Pieces
1 Green Pepper (Diced)
450g Beef (Minced)
1 Large Onion (Chopped)
450g Tomatoes (Skinned)
1½ Cups Chablis (Or Substitute Any Dry White Wine)
Method:
- Fry bacon, remove from pan and crumble (put to one side).
- Add onion, green pepper and garlic with salt to pan and cook slowly.
- Add beef, crumbled bacon, tomatoes and wine.
- Cover and cook for one hour.
- At about the 45 minute mark cook spaghetti in a separate pot, drain and rinse.
- At the one hour mark add the cooked mixture and cheese to the drained spaghetti and mix thoroughly.
- Pour mixture into a casserole dish, cover and bake slowly for about 40 minutes.
- Remove lid from casserole and allow the dish to bake for a further 20 minutes until top slightly browned.
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