Anyway, it's VERY yummy. We like smoky flavors in our house and this fits the bill. It's technically not a spaghetti sauce and it's really very different, but so tasty. I've made it several times and everyone in my family loves it - kids and adults.
I give it 5 out of 5 stars!! Oh, and don't forget the sharp cheddar (smoky if you can find it). :)
Rachael Ray's Cowboy Spaghetti
1 pound spaghetti
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 to 4 cloves garlic, chopped
Ground black pepper
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
1 (14-ounce) can crushed fire roasted tomatoes
1 (8-ounces) can tomato sauce
8 ounces sharp Cheddar
4 scallions, chopped
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. 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.
Coming up this weekend - Apple Cream Pie!!!