• 6 oz. bacon slices (I might use pancetta)

• 1 yellow onion, diced

• 1 ½ t. kosher salt

• 3 cloves garlic minced

• 2 pounds ground chuck

• 6 oz. tomato paste

• 1 cup milk

• ½ cup grated Parmigiano-Reggiano

• Freshly ground pepper

• 1 lb. spaghetti cooked

Brown bacon/pancetta until crisp.  Add onion, ½ t. salt and cook till tender.  Add ground
beef and 1 t. salt and cook stirring occasionally until beef is no longer pink.
About 5 minutes.  Stir in tomato paste, milk and 1/3 cup cheese.  Cook 1-2 hours
covered, then uncovered.  Add cooked spaghetti to sauce plus enough pasta-cooking water to loose sauce. Serve with lots of cheese.