Cowboy Spaghetti

Another favorite of ours.  This one is good for those chilly fall days like it was today or for when you have a group of friends over to watch a football game.  This is a Rachael Ray recipe and it really does only take 30 minutes.

Cowboy Spaghetti
serves 8

1 lb spaghetti
1 Tbsp olive oil
3 slices of smoky bacon, chopped
1 lb ground beef
1 medium onion, chopped
3-4 cloves garlic, chopped
2 tsp hot sauce
1 Tbsp Worcestershire sauce
1/2 c beer
1 can chopped fire-roasted tomatoes
1 (8 oz) can tomato sauce
8 oz sharp Cheddar, shredded
4 scallions, chopped

Cook spaghetti according to directions.

Meanwhile, heat a deep skillet over med-high heat. Add olive oil then bacon. Brown and crisp bacon 5 minutes, remove with a slotted spoon to a paper towel. Drain off excess fat from the pan if necessary. Add beef and brown. Add onion and garlic and stir. Season meat with salt, pepper, hot sauce, and Worcestershire. Add beer and deglaze pan. Cook 5-6 minutes more then stir in tomatoes and tomato sauce.  Cook another minute or two.

Add hot spaghetti to meat and combine.  Garnish with cheese, scallions, and bacon.

I don't have a pan large enough to hold the sauce and spaghetti.  I do have a large pasta bowl.  I put in the pasta when it's cooked, add the sauce when it's done and gently toss/stir.