- 4
Ingredients
- 1 pound spaghetti
- Salt as needed
- 1 tablespoon extra-virgin olive oil
- 3 slices smoky bacon chopped
- 1 pound ground sirloin
- 1 medium onion chopped
- 3 garlic cloves - (to 4) chopped
- Freshly-ground black pepper to taste
- 2 teaspoons hot sauce
- 1 tablespoon Worcestershire sauce
- 1/2 cup beer
- 1 can fire roasted tomatoes - (14 oz) chopped or crushed
- 1 can tomato sauce - (8 oz)
- 8 ounces sharp Cheddar
- 4 scallions chopped
Preparation
Step 1
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
This recipe yields 4 servings.