Cowboy Spaghetti

My apologies for being MIA lately. Here is a simple menu to get you through the next little bit.

We haven't had this Cowboy Spaghetti, but it sounds delish and the 95% lean ground beef is on sale this week at Fresh Market.

1 lb. spaghetti noodles, cooked & drained
1 Tbsp. olive oil (EVOO)
3 slices bacon, chopped
1 lb. lean ground beef
1 onion, chopped
3-4 garlic cloves, minced
2 tsp hot sauce
1/2 c. beef stock
1 (14 oz.) can diced or crushed tomatoes (or 2 c. pasta sauce)
2 (8 oz.) cans tomato sauce
8 oz. cheddar cheese, shredded
4 sprigs green onions, chopped
salt and pepper to taste

Cook the pasta according to package but only until al dente.
Heat a deep skillet over medium-high heat. Add EVOO and bacon. Brown and crisp bacon, 5 min, 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, 3-4 min. Add onion, garlic and stir into meat. Season the meat with salt and pepper, hot sauces and Worcestershire if desired. Add beef stock and deglaze the pan. Cook 5 -6 min more then stir in the tomatoes and tomato sauce.

Add hot spaghetti to mat and sauce and combine. Adjust seasonings if desired. Serve with grated cheese, green onions and crisp bacon.