Equipment Needed
- Large, deep skillet or Dutch oven
- Large pot for boiling pasta
- Colander
- Wooden spoon or spatula
- Measuring cups
Step-by-Step Instructions
First, I get a large pot of salted water boiling for the elbow pasta. While that heats up, I grab my deep skillet and start cooking the chopped bacon over medium heat. I let it render slowly until it’s crispy and the fat has pooled in the pan. That bacon fat is liquid gold for this recipe—it’s where we’ll cook our beef, so don’t you dare drain it! I use a slotted spoon to transfer the crispy bacon bits to a paper towel-lined plate, leaving every last drop of that glorious smoky fat in the skillet.
Next, I add the lean ground beef to the hot bacon fat. The sizzle and aroma are incredible. I break it up with my wooden spoon and let it cook until it’s no longer pink, seasoning it well with a good pinch of salt and pepper as it browns. This is where I made a timing mistake the first time: I started the beef before my pasta water was ready. Now, I make sure the pasta is cooking in its pot during this step, so everything finishes together. It’s all about the orchestration.
Once the beef is browned, I lower the heat to medium-low and pour in both cans of condensed tomato soup. I do not add water or milk. The soup, as it is straight from the can, will seem thick, but it loosens up beautifully with the heat and the pasta water we’ll add later. I stir it into the beef, letting it bubble gently and meld with the meaty, bacony flavors. By now, my pasta should be cooked to al dente. I reserve about a cup of the starchy pasta water before draining it—this is a chef’s secret for perfect sauce consistency.(See the next page below to continue…)