Saturday, November 6, 2010

cowboy spaghetti

Hi all. We tried this Rachel Ray recipe this week. It was fantastic.


* 1 pound spaghetti
* Salt
* 1 tablespoon extra-virgin olive oil, 1 turn of the pan
* 3 slices smoky bacon, chopped
* 1 pound ground sirloin
* 1 medium onion, chopped
* 3 to 4 cloves garlic, chopped
* Ground black pepper
* 2 teaspoons hot sauce, eyeball it
* 1 tablespoon Worcestershire sauce, eyeball it
* 1/2 cup beer
* 1 (14-ounce) can, chopped or crushed fire roasted tomatoes
* 1 (8-ounces) can, tomato sauce
* 8 ounces sharp Cheddar
* 4 scallions, chopped


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 if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3 to 4 minutes. Add onions, garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Add 1/2 cup beer and deglaze the pan. Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce.

Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon.


  1. This looks yummy. I haz a question, though. When you're cooking with beer, and the recipe calls for "beer," what kind do you use? Like, I know basically nothing about beers, but I tried making beer brats this past summer and they came out awful, and it might have been because I was using local favorite Ninkasi, one of the typical Oregon superhoppy brews. Does Rachel Ray mean a lager, an IPA, a stout - or by "beer" should we just assume it's a PBR?

  2. I like the idea of pretty much any food that says "cowboy" and this looks like a winner :)

  3. you know what's funny? i never noticed it said beer, so i didn't put any in. oops! i would guess a lager, but maybe that's because i don't like ipa's or stouts. to me very hopsy beers taste like soap, but lots of people like them. a stout would be good for a rich stew or a gravy or something. i think for beer brats i would recommend honey brown, which is a lager. mind you, this is all off the top of my head!