Spicy Bacon Ragu

Ingredients

12 ounces (1 pack) Kayem Double Smoked Thick Cut Bacon
5 stalks fresh celery, small diced
2-3 medium yellow onions, smalled diced
2-3 large carrots, peeled and smalled diced
3 cloves garlic, peeled, crushed, and minced
1 can 28 ounce whole, peeled tomatoes
2 tablespoons tomato paste
1 tablespoon crushed red pepper flakes
2 teaspoons dark brown sugar
2 cups stock (chicken, beef, or pork

Your choise of pasta – cook according to package directions

Directions

• Start by heating up a large stockpot. Diced the Kayem Double Smoked Thick Cut Bacon into small pieces and cook until most of the fat is rendered and you are left with crispy bacon pieces. Remove the bacon pieces and reserve. Drain all but two tablespoons of bacon fat from the pot and use this to saute the ce lery, onions, and carrots. Cook for 15 - 20 minutes over medium heat until aromatic and slightly translucent. Add the garlic and saute for one minute.
• Lower the heat and add the tomato paste, whole, peeled tomatoes, red pepper flakes, brown sugar, and stock . Stir and simmer for 15 - 30 minutes. Taste and adjust seasoning with more red pepper flakes (if needed), freshly cracked pepper, salt, and brown sugar. The brown sugar balances the acidic tomatoes and makes for a more luscious sauce. Add 3/4 of the crispy bacon pieces, reserving the rest for when you serve this dish.
• Cook for 45 minutes at a minimum and up to 2 - 3 hours, over very low heat. To serve, cook your choice of pasta (I went with medium shells), and once cooked, pour into the stockpot of sauce. You want the pasta to soak up the flavors as much as possible, so hold in the sauce until ready to serve.
• To serve, pour pasta and ragu into bowls and sprinkle with more crushed red pepper flakes, fresh basil, cheese, and of course, crispy Kayem Double Smoked Thick Cut Bacon. Want extra mouthwatering flavor? Drizzle a bit of the reserved bacon renderings over your pasta bowl instead of the classic olive oil