Bonnie's Bacon, Leek and Tomato Spaghetti

• 2 leeks, chopped
• 3 tablespoons bacon grease
• 6 slices bacon, chopped
• 3 garlic cloves, minced
• salt, to taste
• pepper, to taste
• 14 cup fresh parsley, chopped
• 18 cup fresh basil, chopped
• 14 12 ounces stewed tomatoes
• 14 12 petite cut tomatoes (diced with jalapeno's in rich juice is the best)
• 2 cups v- 8 juice (add more if it gets too thick)
• uncooked spaghetti (3/4 of a package, broken up)
• monterey jack cheese (grated for garnish)

1. Cook bacon and keep grease along with adding 3 tbsp additional bacon grease.
2. Add garlic, parsley and basil - saute a little and then add leeks and saute them down.
3. Add tomatoes (chop them in the pan to make them bite size) and V-8 juice and let it cook down while for the flavors to meld like a soup (approx 20 min.)
4. Then throw the uncooked spaghetti in to thicken it into a saucy sexy gut buster.
5. I put grated jack cheese on top and let it melt before serving.
6. Note: To clean leeks - cut off tops and some of the bottoms like you do with green onions.
7. Slice them into fourths lengthwise.
8. Run a sink of cold water and swish them around to get dirt out.
9. Do this a couple of times, drain in colander and pat dry with paper towel.
10. Then they are ready to chop.

leeks, bacon grease, bacon, garlic, salt, pepper, fresh parsley, fresh basil, tomatoes, tomatoes, cheese

Taken from www.food.com/recipe/bonnies-bacon-leek-and-tomato-spaghetti-447362 (may not work)