Monday, August 30, 2010

Cowboy Spaghetti



Truth be told, I was very skeptical about this spaghetti. However, I couldn’t push this recipe to the side knowing there were hundreds of reviewers giving it 5 stars. I told myself- what’s the worst that could happen? It’s inedible, and we can pay a visit to our local pizza haunt. Besides, I started this blog to not only document and organize successful recipes, but to also push myself to try new foods. So what did I think of it? It was quite tasty, and I loved how easy it was- definitely something we can whip up easily on a weeknight (though I wouldn’t serve this to guests). The bacon added a great smoky flavor to the tomato sauce, and I loved the toppings of shredded cheese, chopped green onions, and cooked bacon bits. Some reviewers mentioned it tasted a little bland, so since we both enjoy robust flavors, I did add more hot sauce, tomato sauce, and Worcestershire sauce until our desired tastes. The sauce isn’t heavy, but adds a great flavor.

Cowboy Spaghetti
Ingredients:
3/4 pound spaghetti
Salt
1 Tbsp extra-virgin olive oil, 1 turn of the pan
5 slices smoky bacon, chopped
1 pound ground sirloin
1 medium onion, chopped
3-4 cloves garlic, chopped
Ground black pepper and salt
2 tsp hot sauce, eyeball it (I added more to taste)
1 Tbsp Worcestershire sauce, eyeball it (I added more to taste)
1/2 cup beer
14-oz can, chopped or crushed fire roasted tomatoes
8-oz can tomato sauce (I added more to taste)
8 oz sharp Cheddar, shredded
4 scallions, chopped

Directions:
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.
2. 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.
3. Add beef and crumble it as it browns, 3-4 minutes.
4. Add onions, garlic and stir into meat.
5. Season the meat with salt and pepper, hot sauce and Worcestershire.
6. Add 1/2 cup beer and deglaze the pan. Cook 5-6 minutes more then stir in tomatoes and tomato sauce.
7. Add hot spaghetti to meat and sauce and combine.
8. Adjust seasonings and serve up pasta in shallow bowls.
9. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon.

Source: Adapted from Rachael Ray

2 comments:

Rachel said...

I would so eat that! I love funky dishes.

Deb said...

i've made this recipe quite a few times. My family really loves it.

 
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