Cowboy spaghetti

This is a Rachel Ray recipe.

I’ve recently discovered that my husband loves Rachel Ray’s foods. He in fact bought me a subscription to her magazine for my birthday a couple months ago, and forgot to tell me about it.

“Well look at this!” I kept thinking as I got this free magazine.

I’ve taken the hint and I’m making her food.

This was quite excellent.


  • 1/2 pound spaghetti
  • 2 slices bacon, cooked and crumbled, fat reserved
  • 1/2 pound ground sirloin
  • 1/2 medium-sized white onion, chopped
  • 2 garlic cloves, minced
  • salt and black pepper
  • 1 tsp hot sauce, or more to taste
  • 1 tsp Worcestershire sauce, or more to taste
  • 1/4 cup beer
  • 1/2 (14 oz) can fire roasted diced tomatoes
  • 1/2 (8 oz) can tomato sauce
  • shredded Cheddar cheese
  • 2 green onions, chopped

First, cook the bacon. Most people fry it; I cook mine in the oven.

In the meantime, get a pot of water boiling and cooking spaghetti according to package directions. 

Regardless of your bacon preparation preferences, save the bacon fat and cook the sirloin in it. When the beef is browned, add the onions and garlic. Then, add salt and pepper, hot sauce, Worcestershire sauce, and beer.

Cook for 5 to 6 additional minutes after adding the beer, deglazing as you go.

Add the tomatoes and tomato sauce. Keep cooking for an additional minute or two, until everything is well mixed and heated through.

Combine the meat sauce with the spaghetti and mix well.

Serve in individual bowls topped with cheese, green onions, and bacon.

Makes 2 to 3 servings.

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