*** Filipino Spaghetti

• 4 strips bacon, finely chopped
• 1 lb ground beef (85%) or hot Italian turkey sausage
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 onion, diced
• 1 green bell pepper, diced
• 2 tsp minced garlic (4 cloves)
• 1/4 tsp dried red pepper flakes
• 2 Tbsp tomato paste
• 1 cup red wine
• 1/2 cup banana ketchup (store bought for now, if it's good, the recipe is in the book)
• 14.5 oz can crushed tomatoes
• 1 Tbsp dried oregano
• 1 Tbsp fish sauce
• 1 Tbsp brown sugar, plus more to taste
• 1 batch spaghetti, or 1 lb dried

Place the bacon in a large saute pan. Turn heat to medium. Cook until brown and crisp, 5-7 minutes. Using a slotted spoon, transfer to a plate lined with paper towels and set aside.

Pour out all but 1 tablespoon of the bacon fat from the pan, and then add the ground beef / sausage along with the salt and pepper. Using a wooden spoon, break up the ground beef and stir until the beef begins to brown, about 5 minutes. Increase the heat to medium high, and then stir in the onion, bell pepper, garlic, and dried red pepper flakes. Continue cooking until the onion begins to soften and turns translucent, 5-7 minutes. Add the tomato paste and stir to combine, cooking for another 2 minutes.

Pour in the wine, stirring to scrape up any browned bits from the bottom of the pan. Continue cooking until the wine reduces by half, 3-5 minutes. Stir in the banana ketchup, crushed tomatoes, fish sauce, oregano, and brown sugar. Bring to a boil, and then cover the pan and simmer over low heat for 20 minutes, stirring often.

During the last 10-15 minutes of cooking the sauce, heat water for the pasta and cook. Reserve 1 cup of the pasta water.

If the pasta sauce is too thick, use the reserved water to thin slightly. Garnish with the reserved hot dogs, bacon, and parsley.

Makes 6 servings, 14 WW PointsPlus each.