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