Preparation Steps

• Cook the spaghetti according to package directions in salted boiling water until al dente. Drain and set aside.
• In a large skillet over medium heat, cook the chopped bacon until crispy. Remove half the bacon and set aside; leave rendered fat in the pan.
• Add ground beef to the same skillet and cook until browned and no longer pink, breaking it up with a spoon. Drain excess grease if needed.
• Add onion and garlic to the skillet and sauté until softened, about 5 minutes.
• Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Simmer for 15 minutes.
• Reduce heat to low and stir in heavy cream and milk. Simmer gently for 10 minutes.
• Preheat oven to 375°F (190°C). In a large baking dish, combine cooked spaghetti with the tomato-cream sauce. Top evenly with mozzarella and Parmesan cheeses.
• Bake uncovered for 20–25 minutes, or until bubbly and cheese is golden and slightly browned.
• Garnish with reserved crispy bacon and fresh parsley before serving.