Tuesday, March 19, 2013

cowboy spaghetti... 30 minutes

the goods:

1 pound spaghetti (I used whole wheat)
1 tablespoon extra-virgin olive oil
3 slices bacon, chopped
1 pound ground sirloin
1 medium onion, chopped
3 to 4 garlic cloves, chopped
2 teaspoons Tabasco sauce
1 tablespoon Worcestershire sauce
1 can (14 ounces) chopped or crushed fire-roasted tomatoes
1 can (8 ounces) tomato sauce
8 ounces sharp cheddar cheese, grated, for serving
4 scallions, chopped, for serving

Bring a large pot of salted water to a boil. Add spaghetti and cook pasta according to package instructions. Drain.

Heat a deep skillet over medium-high. Add the olive oil and bacon. Brown and crisp the bacon for 5 minutes, then remove with a slotted spoon to a paper-towel-lined plate. Drain all but 1 tablespoon fat from pan. Add the ground sirloin and crumble it as it browns, 3 to 4 minutes. Add the onions and garlic and stir into the meat. Season meat with salt and pepper, Tabasco, and Worcestershire. Cook for 5 to 6 minutes more, then stir in tomatoes and tomato sauce.

Add the hot spaghetti to the meat sauce and combine. Adjust the seasonings and serve topped with grated cheddar and scallions.

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