Cowboy Spaghetti

Cowboy Spaghetti
COWBOY SPAGHETTI ADDS A NICE SMOKY FLAVOR TO YOUR NORMAL SPAGHETTI. IT GETS A LOT OF ITS FLAVOR FROM FIRE ROASTED TOMATOES, WORCESTERSHIRE SAUCE, HOT SAUCE AND BACON. IF YOU WANT TO UP THE HEAT A LITTLE BIT JUST ADD MORE HOT SAUCE. THIS DELICIOUS SPAGHETTI IS TOPPED WITH GREEN ONIONS AND SHREDDED CHEDDAR CHEESE
Source:
Serves: 4
Prep time: 
Total time: 
Ingredients
  • 1 pound spaghetti
  • Salt
  • 1 tablespoon extra-virgin olive oil, 6 slices bacon, chopped
  • 1 pound ground sirloin
  • 1 medium onion, chopped
  • 3 to 4 cloves garlic, chopped
  • Ground black pepper
  • 1 teaspoons hot sauce, eyeball it
  • 1 tablespoon Worcestershire sauce, eyeball it
  • ½ 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
Directions
  1. Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente or with a bite to it.
  2. 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 ½ cup beer and deglaze the pan. Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce.
  3. 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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