For the Spaghetti:
Water: Enough for boiling
Salt: To taste
Vegetable oil: 1 tablespoon
Spaghetti: 300 g (10.5 oz) or about 3 cups (dry)
For the Meat Sauce:
Bacon: 200 g (7 oz) or about 1½ cups, diced
Red onion: 1 medium, finely chopped
Garlic: 3 cloves, minced
Minced beef: 700 g (1.5 lbs) or about 3½ cups
Salt: To taste
Ground black pepper: To taste
Sweet paprika (dried, ground): To taste
Dried oregano: To taste
Tomato sauce: 200 g (7 oz) or about ¾ cup
For the Béchamel Sauce:
Butter: 40 g (3 tablespoons)
Flour: 30 g (2 tablespoons)
Milk: 500 ml (2 cups)
Salt: To taste
Ground black pepper: To taste
For the Topping:
Hard mozzarella cheese: 100 g (3.5 oz) or about 1 cup, grated
Directions
Prepare the Spaghetti:
Boil water in a large pot, adding salt and vegetable oil.
Cook the spaghetti until al dente according to the package instructions. Drain and set aside.
Prepare the Meat Sauce:
Cook the diced bacon in a large frying pan over medium heat until crispy. Remove and set aside.
In the same pan, sauté the chopped red onion and minced garlic until fragrant.
Add the minced beef and cook until browned.
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