A couple of (slightly altered) Jamie Oliver recipes we tried today. Really good!

KINDA SPAGHETTI BOLOGNESE
half a package of thick-sliced bacon, fat removed, cut into bite-sized pieces
1/2 tsp. dried rosemary, crumbled
olive oil
1 large onion, finely chopped
3 cloves of garlic, minced
1 lb. ground chuck
1 wineglass red wine
1 tsp. dried oregano
1 15-oz. can diced tomatoes, with juice
1 small can tomato paste
3/4 lb. dried spaghetti
1 small handful fresh basil, coarsely chopped or torn
grated Parmesan cheese

In a large skillet, fry the bacon and rosemary in a little olive oil until the bacon begins to curl. Add the onion and garlic and cook an additional 3 minutes. Add ground beef, cook until no red remains, and then add the wine.
Reduce the sauce slightly, then add the oregano, tomatoes, and tomato paste. Cover and simmer 1/2 to 1 hour.
Bring a pot of water to a boil and cook spaghetti according to package directions. Drain.
Stir basil into the cooked sauce until it wilts. Dish out the spaghetti and top it with sauce and a sprinkling of cheese.

BASHED-UP PINE NUT, BASIL, AND BALSAMIC DRESSING
1/2 a clove of garlic, smashed and minced
a large handful of fresh basil, minced
a small handful of toasted pine nuts, chopped
1/4 tsp. coarse Kosher salt
6 Tbs. olive oil
3 Tbs. balsamic vinegar
coarsely ground black pepper

Mash the first four ingredients together with a mortar and pestle. Combine this mixture with the remaining ingredients and whisk well.