Bonnie's Bacon, Leek and Tomato Spaghetti |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe came from my aunt Ruby!! She gave it to me because I had a massive amount of leeks. I am putting it here for safe keeping Ingredients:
2 leeks, chopped |
3 tablespoons bacon grease |
6 slices bacon, chopped |
3 garlic cloves, minced |
salt, to taste |
pepper, to taste |
1/4 cup fresh parsley, chopped |
1/8 cup fresh basil, chopped |
14 1/2 ounces stewed tomatoes |
14 1/2 petite cut tomatoes (diced with jalapeno's in rich juice is the best) |
2 cups v- 8 juice (add more if it gets too thick) |
uncooked spaghetti (3/4 of a package, broken up) |
monterey jack cheese (grated for garnish) |
Directions:
1. Cook bacon and keep grease along with adding 3 tbsp additional bacon grease. Add garlic, parsley and basil - saute a little and then add leeks and saute them down.
2. Add tomatoes (chop them in the pan to make them bite size) and V-8 juice and let it cook down while for the flavors to meld like a soup (approx 20 min.) Then throw the uncooked spaghetti in to thicken it into a saucy sexy gut buster. I put grated jack cheese on top and let it melt before serving.
3. Note: To clean leeks - cut off tops and some of the bottoms like you do with green onions. Slice them into fourths lengthwise. Run a sink of cold water and swish them around to get dirt out. Do this a couple of times, drain in colander and pat dry with paper towel. Then they are ready to chop.
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