Friday, June 12, 2009

Cowboy Spaghetti

This is super good

1 lb spaghetti
1 tbls Extra virgin olive oil
1 lb ground sirloin
3 slices smoky bacon
1 medium onion
3-4 cloves garlic, chopped 2 tsp hot sauce...or more if you like
1 tbls Worcestershire
1/2 cup beer
1 can, chopped or crushed fire roasted tomatoes
1 can tomato sauce
8 oz sharp cheddar cheese
4 green onions
salt pepper

Heat a pot of water to boil, add spaghetti and salt the water. Cook until still slightly firm, but not hard. Heat a deep skillet over med-high heat, add EVOO and bacon, brown and crisp bacon, 5 minutes, and remove with slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of skillet. Add beef and crumble as it browns. 3-4 minutes. Add onions, garlic and stir in meat. Season meat with salt and pepper, hot sauce and Worcestershire, add 1/2 cup beer and deglaze the pan. Cook 5-6 minutes more then stir in tomotoes and 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 green onions. Top with crisp bacon. I'm going to make this soon. I forgot how easy and wonderful it is, comfort food for sure. ENJOY!

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