Cowboy Spaghetti

35 minutes Prep: 15 minutes Cook: 16 minutes

733 calories per serving view nutrition facts

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1	pound	spaghetti
1	x	salt
1	tablespoon	olive oil, extra-virgin	1 turn of the pan
3	slices	bacon	smoky, chopped
1	pound	beef, sirloin steak
1	medium	onion	chopped
4	cloves	garlic	chopped
1	x	black pepper	ground black to taste
2	teaspoons	hot chili sauce	eyeball it
1	tablespoon	worcestershire sauce	eyeball it
1/2	cup	beer
14	ounces	tomatoes, canned	chopped or crushed fire roasted
8	ounces	tomato sauce	canned
8	ounces	cheddar cheese, reduced-fat	sharp
4	each	scallions, spring or green onions

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 an 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

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Serving Size 480g

Amount per Serving

Calories 733 14% of calories from fat