Cowboy Spaghetti
Ingredients:
- 1 lb spaghetti (I never go by measurements for pasta recipes - just use however much you need for the number of people you are serving)
- Olive oil (enough to coat bottom of pan)
- 6 slices bacon, chopped
- 1 lb lean ground sirloin
- 1 medium white onion, chopped
- 3 cloves garlic, minced
- Ground black pepper
- 3 teaspoons Frank's red hot sauce
- 1 1/2 tablespoons Worcestershire sauce
- 1/2 cup beer
- 1 (14 oz) can crushed fire roasted tomatoes
- 1 (8 oz) can tomato sauce
- Sharp Cheddar cheese
- Scallions for garnish (optional)
Instructions:
- Cook the spaghetti according to the package directions.
- Heat a deep skillet over medium-high heat. Add olive oil and bacon. Brown and crisp the bacon for about 5 minutes and remove with a slotted spoon. Drain off the excess fat, leaving just enough to coat the bottom of the skillet. Add beef and crumble it as it browns for 3 to 4 minutes. Add onions and garlic and stir into the meat. Season the meat with salt and pepper, hot sauce, and Worcestershire. Add the be3er and deglaze the pan. Cook for another 5 to 6 minutes and then stir in the tomatoes and tomato sauce.
- Add the spaghetti to the meat and sauce and stir. Add more seasonings if necessary and serve topped with grated cheese, bacon, and scallions (I completely forgot the scallions).