Easy spaghetti Bolognese (Williams Sonoma)

6 oz bacon slices cut into ½ inch pcs
1 yellow onion, diced
1 ½ tsp kosher salt plus more to taste
3 garlic cloves, minced
2 lbs ground beef
6 oz tomato paste
1 cup milk
1/3 c grated parmigiano-reggiano

1 lb spaghetti, cooked, water reserved

in the stove top save insert of a slow cooker over medium high heat, cook the bacon until crisp, 7-10 minutes. Spoon off all but 1 tbsp of the fat. Add the onion and ½ tsp of the salt and cook until tender, 5-7 min. add the garlic and cook for 1 minute. Add the beef and remaining 1 tsp salt and cook, stirring occasionally, until the beef is no longer pink, 5 min. Stir in the tomato paste, milk and 1/3 c cheese.

Place the insert on the slowcooker base. Cover and cook on low until the sauce thickens, about 4 hours. Skim the fat off the sauce. Add salt and pepper to taste.

Add the cooked spaghetti to the sauce along with enough pasta-cooking water to loosen the sauce and toss to combine. Transfer to individual bowls and sprinkle with cheese. Serves 6.

**I don’t always use bacon. I’ll just use some regular oil to brown the meat. Also, I’ll do the 1st part in a regular pan, then transfer to my slow cooker. Yes, I know, sounds strange with the cheese and the milk.