'6 tablespoons of olive oil'
50 g of bacon, cut into small cubes
100 g of coarsely chopped onion
1 large clove of garlic, minced
400 g of diced zucchini
2 ripe tomatoes, peeled and finely chopped
'1/2 cup of ketchup'
salt and black pepper
1 tablespoon of dried oregano
1 cup of beef broth
1 to 2 tablespoons of cornstarch (optional)
1 package of spaghetti
water with salt
'6 tablespoons of olive oil'
50 g of bacon, cut into small cubes
100 g of coarsely chopped onion
1 large clove of garlic, minced
400 g of diced zucchini
2 ripe tomatoes, peeled and finely chopped
'1/2 cup of ketchup'
salt and black pepper
1 tablespoon of dried oregano
1 cup of beef broth
1 to 2 tablespoons of cornstarch (optional)
1 package of spaghetti
water with salt
Fry 4 tablespoons of olive oil in a large skillet and cook the bacon, onion, and garlic until golden brown
Add the diced zucchini and cook for a few minutes
Drain well and set aside
In the same skillet, fry the chopped tomatoes, ketchup, salt, black pepper, and oregano
Stir to combine
Add the beef broth, cooked bacon mixture, and reserved onion mixture
Simmer for 10 minutes over low heat
If desired, thicken the sauce with cornstarch
Cook the spaghetti in boiling water until al dente
Drain and set aside
Combine the cooked spaghetti and spicy sauce
Serve hot, garnished with chopped fresh herbs if desired.
