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Cowboy Spaghetti Recipe

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This recipe for Cowboy Spaghetti, by , is from Brehant Grondin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ally McKenna

Category:
Category:

Ingredients:  
Ingredients:  
1 lb Spaghetti
1 tbsp Extra Virgin Olive Oil
3 Slices Bacon (chopped)
1 lb Ground Sirloin
8 oz Sharp Cheddar
1 Med. Onion (chopped)
3-4 Cloves Garlic (chopped)
2 tsp Hot Sauce
1 tbsp Worcestershire Sauce
4 Scallions
C Beer
1 14oz can Hunt's Fire Roasted Tomatoes
1 8oz can Tomato Sauce

Directions:
Directions:
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. Leave just enough to coat the bottom of the skillet. Add beef and crumble as it browns, 3-4 minutes. Add onions and garlic, and stir into meat. Season the meat with salt, pepper, hot sauce, and Worcestershire sauce. Add beer and de-glaze the pan. Cook 5-6 minutes more, then stir in tomatoes and tomato sauce.
Add hot spaghetti to meat and sauce and combine. Adjust seasonings and service up pasta in shallow bowls. Grate some cheese over the paste and sprinkle with scallions. Garnish with crisp bacon.

Number Of Servings:
Number Of Servings:
N/A
Preparation Time:
Preparation Time:
N/A

 

 

 

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