Cowboy Spaghetti

Yee-haw! This cowboy spaghetti is a fun and flavorful twist to the typical red sauce with noodles. The original recipe called for beer (no thanks) and fire-roasted crushed tomatoes (this has enough spice as is). Enjoy!

Cowboy Spaghetti
adapted from Rachael Ray's 30-Minute Meals
Serves 4-6
1 pound spaghetti
salt
1 tablespoon extra virgin olive oil
3 slices bacon, chopped
1 pound ground sirloin
1 medium onion, chopped
3 to 4 garlic cloves, chopped
ground black pepper
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
1/2 cup beef stock 
1 (14-ounce) can chopped or crushed tomatoes
1 (16-ounce) 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. Add 1/2 cup beef stock 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.