Cowboy Spaghetti

Pasta with a western kick! This dish is pure fun!

It's also super simple to prepare! And with most of us getting back into our busy routines this week, I thought it would be nice to share a dish that's not only delicious, but that you can have on your table in less than 30 minutes. How nice is that? Enjoy!

Ingredients:

1 Lb Spaghetti

1 Tbs olive oil

4 slices bacon, chopped

1 1/2 Lbs ground sirloin

1 med sweet onion, chopped

3 garlic cloves, chopped

salt and pepper, to taste

2 tsp hot sauce

1 Tbs Worcestershire sauce

1/2 cup beer

1 14 oz can diced fire roasted tomatoes

1 8 oz can tomato sauce

1 cup freshly grated cheddar cheese

4 scallions, chopped

Directions:

Bring a pot of water to a boil. Add your spaghetti and cook to al dente.
(So it has a bite to it).

In a deep skillet over med/high heat, add your olive oil and bacon. Brown and crisp the bacon for about 5 minutes, remove with a slotted spoon. Drain off some of the fat, leaving just enough to coat the bottom of your skillet. Add your sirloin and crumble it as it browns, about 5 minutes. Add onion and garlic to the meat. Season with salt and pepper, hot sauce, and Worcestershire. Give it a few stirs. Add in your 1/2 cup of beer and de-glaze the pan.*Scrape up all the yummy bits off the bottom of the pan. Let simmer for a few more minutes. Stir in tomatoes and tomato sauce. Let bubble for just another minute or two. Add hot spaghetti to the meat sauce and combine. (You might not use all the pasta.) Taste to see if you'd like more salt or even another dash of hot sauce. Serve garnished with cheddar cheese, scallions, and bacon crumbles.
Serves 4 to 6
Adapted from a recipe by Rachael Ray