"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."--Voltaire

Cowboy Spaghetti Recipe

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This recipe for Cowboy Spaghetti, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 2078 -- Mary Miller
Added: Monday, May 15, 2006


1 lb. - spaghetti
3 slices - smoky bacon, chopped
1 lb. - ground sirloin OR turkey
1 medium - onion, chopped
3 to 4 - garlic cloves, chopped
black pepper, ground
2 tsp. - hot sauce, eyeball it
1 T. - Worcestershire sauce, eyeball it
1 c. - beer
1 (14 oz.) can - fire roasted tomatoes, chopped or crushed
1 (8 oz.) can - tomato sauce
8 oz. - sharp cheddar
4 - scallions, chopped

Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente. Brown and crisp bacon. Remove bacon and drain off excess fat, leave just enough to coat the bottom of the skillet. Add beef/turkey and crumble it as it browns. Add onions, garlic and stir into meat. Season the meat with salt and pepper, hot sauce, Worcestershire and beer. Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce. Add hot spaghetti to meat sauce and combine. Grate cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon.




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