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Spaghetti Matricianna

Spaghetti Matricianna

Spaghetti Matricianna


5 Strips thinly sliced bacon, diced

1/4 Cup olive oil

1 Medium red onion, thinly sliced

1 Tablespoon chopped garlic

3 Cups canned diced tomatoes

1 Pinch of crushed red pepper flakes

1 Pound spaghetti

1 Cup grated imported Romano cheese, divided



Cook the bacon in olive oil over medium heat.  Once the bacon is slightly browned along the edges, add the red onion and sauté until soft and slightly golden in color.  Add the garlic and sauté about one minute; do not brown garlic.  Add the tomatoes and the crushed red pepper flakes and cook for about 10 minutes at medium low heat.


Meanwhile, cook the pasta in boiling water according to package direction; drain.  Add pasta to the sauce and toss it with 2/3 of Romano cheese, reserving the rest to sprinkle over the top.  Makes 4 servings.



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Feature Recipe


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This is a recipe for an Italian meat sauce that simmers for several hours before it is ready to serve.  We serve the spaghetti topped with fresh parmesan cheese, and sometimes sautéed fresh mushrooms. A crisp salad and a loaf of garlic bread hot out of the oven is all you need for this family pleasing meal!