2day's recipe: Cowboy Spaghetti

Good morning world!  Some days, I get up and know exactly what I want for dinner.  Tonight - something with pasta.  I believe I have shared this recipe before but I had to share it again.  Cowboy Spaghetti - its different from the traditional spaghetti and nice for a change.  I serve a mixed green salad with a mexican flare - like adding chili powder and lime juice to my dressing.  Sometimes a cream based dressing or a vinger and oil base, whatever suits you!
Enjoy :-)

Cowboy Spaghetti

Ingredients
Recipe by Rachael Ray

1 pound spaghetti
salt
1 tablespoon extra-virgin olive oil 1 turn of the pan
3 slices smoky bacon chopped
1 pound ground sirloin
1 medium onion chopped
3 cloves garlic chopped (3 to 4)
Ground black pepper
2 teaspoons hot sauce eyeball it
1 tablespoon Worcestershire sauce eyeball it
1/2 cup beer
1 can (14-ounce) chopped or crushed fire roasted tomatoes
1 can (8-ounces) tomato sauce
8 ounces sharp Cheddar
4 scallions chopped


Instructions
Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente or with a bite to it.

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 1/2 cup beer and deglaze the pan. Cook 5 to 6 minutes more then stir in tomatoes and tomato 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 scallions. Garnish with crisp bacon

Per Serving (excluding unknown items): 751 Calories; 25g Fat (30.3% calories from fat); 37g Protein; 91g Carbohydrate; 4g Dietary Fiber; 78mg Cholesterol; 187mg Sodium. Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.


Yields: 4 Servings