Friday, November 7, 2008

Cowboy Spaghetti

Cook Time: 12 min
Level: Easy
Yield: 4 servings


* 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


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

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