![\"Bao's](\"http:\/\/www.pechism.org\/wp-content\/uploads\/2010\/08\/pasta02.jpg\" "\\"Hangover")
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Bao’s Hangover Marinara<\/strong> 1 tbsp olive oil Heat the oil and the bacon in a saucepan over medium heat.\u00a0 Let the bacon render its fat, and then cook until the bacon is golden brown and crispy.\u00a0 Remove bacon with a slotted spoon and let cool on a paper towel to absorb excess grease.<\/p>\n Add the onion to the pan and saute until the onions are translucent, about 3-5 minutes.\u00a0 Add celery and 1 tsp of salt, and cook for an additional 3-5 minutes until the celery is soft.\u00a0 Add garlic and red pepper flakes and cook for 30 seconds more.\u00a0 Turning the heat up to medium-high, deglaze the pan with the wine, scraping up any brown bits.\u00a0 Cook until the liquid evaporates, about 3 minutes.<\/p>\n Add tomatoes, tomato paste, Worcestershire sauce, and 1 tsp of salt and 1\/2 tsp of black pepper to the pan.\u00a0 Bring to boil, and reduce heat to medium-low.\u00a0 Simmer uncovered for 20 minutes, adding the bacon back in after 10 minutes. Stir occasionally.<\/p>\n Meanwhile, bring a large pot of heavily-salted water (it should taste like the sea) to a boil and add the pasta.\u00a0 Cook until al dente, then remove from heat and drain.<\/p>\n Stir the parmesan cheese into the sauce and check for seasonings.\u00a0 Depending on your parmesan and personal taste, you may want to add another 1\/2 to 1 tsp of salt.\u00a0 Add the\u00a0 drained pasta to the sauce pan and toss together with tongs.\u00a0 Cook over medium-low heat, tossing the pasta regularly, for 2 minutes.<\/p>\n Serve with extra parmesan sprinkled on top.<\/p>\n","protected":false},"excerpt":{"rendered":" I’m not a huge breakfast fan, so I often start cooking lunch around 10:30 or 11 am.\u00a0 I eat a lot of pasta, especially for my first meal of the day, because (1) I’m far too lazy to go to … Continue reading
\nServes 4 over 12 oz of pasta<\/em><\/p>\n
\n1\/2 cup chopped bacon (about 3 slices)
\n1 onion, chopped
\n1 stalk celery, chopped
\n2 cloves garlic, chopped
\n1\/4 tsp crushed red pepper flakes
\n1\/4 cup red wine or red wine vinegar
\n1 (28-oz) can crushed tomatoes
\n1\/2 tsp Worcestershire sauce
\n1 tsp tomato paste
\n1\/4 cup freshly grated parmesan, plus more for serving
\nKosher salt and freshly-ground pepper<\/p>\n