German Spaghettini

Recipe View 10 mins In a large skillet or Dutch oven over medium heat, brown the ground beef, breaking it up with a spoon, until no pink remains. Drain off any excess grease and remove the beef from the skillet. (10 minutes)

Recipe View 8 mins Add the Italian sausage to the same skillet and cook, breaking it up, until browned and cooked through. Drain off any excess grease. (8 minutes)

Recipe View 6 mins Add the chopped bacon to the skillet and cook until crispy. Remove the bacon with a slotted spoon, reserving about 2 tablespoons of bacon fat in the skillet. (6 minutes)

Recipe View 45 mins Return the browned ground beef and sausage to the skillet with the bacon fat. Stir in the tomato sauce, crushed tomatoes, and sugar. Bring to a simmer, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally, to allow the flavors to meld. (45 minutes)

Recipe View 9 mins While the sauce is simmering, bring a large pot of lightly salted water to a boil. Add the spaghettini and cook according to package directions, until al dente. Drain well. (8-10 minutes)

Recipe View 0 mins Preheat oven to 300 degrees F (150 degrees C).

Recipe View 0 mins Add the cooked spaghettini and the crispy bacon to the tomato-meat sauce in the skillet. Toss to combine thoroughly.

Recipe View 30 mins Pour the spaghettini mixture into a greased 9x13 inch casserole dish. Bake in the preheated oven for 30 minutes, or until heated through and bubbly. (30 minutes)