Recipes : Cowboy Spaghetti : Food Network

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Cowboy Spaghetti
Recipe courtesy Rachael Ray

Ingredients
1 pound spaghetti
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices smoky bacon, chopped
1 pound ground sirloin
1 medium onion, chopped
3 to 4 cloves garlic, chopped
Ground black pepper
2 teaspoons hot sauce, eyeball it
1 tablespoon Worcestershire sauce, eyeball it
1/2 cup beer

1 (14-ounce) can, chopped or crushed fire roasted tomatoes
1 (8-ounces) can, tomato sauce
8 ounces sharp Cheddar
4 scallions, chopped

Instructions
Heat a pot of water to a boil. Add spaghetti and salt
the water. Cook to al dente or with a bite to it.

Heat a deep skillet over medium-high heat. Add extra-virgin olive oil and bacon.
Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little
excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add
beef and crumble it as it browns, 3 to 4 minutes. Add onions, garlic and stir into
meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Add 1/2

cup beer and deglaze the pan. Cook 5 to 6 minutes more then stir in tomatoes and
tomato sauce.

Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up
pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with
scallions. Garnish with crisp bacon