Best Bacon Whiskey Spaghetti Western Recipes

Cowboy Spaghetti image

Yield 4 servings

Number Of Ingredients 14

Salt
1 pound spaghetti
1 tablespoon EVOO (extra-virgin olive oil), once around the pan
3 slices smoky bacon, chopped
1 pound ground sirloin
1 medium onion
3 to 4 garlic cloves, chopped
Black pepper
2 teaspoons hot sauce (eyeball it)
1 tablespoon Worcestershire sauce (eyeball it)
1 14-ounce can chopped or crushed fire-roasted tomatoes
1 8-ounce can tomato sauce
8 ounces sharp Cheddar cheese
4 scallions, trimmed, chopped

Steps:

Bring a large pot of water to a boil. Salt the water and add the spaghetti. Cook the pasta to al dente, with a bite to it. Drain the spaghetti.
Heat a deep skillet over medium-high heat. Add the EVOO and bacon. Brown and crisp the bacon for 5 minutes, then remove with a slotted spoon to a paper-towel-lined plate. Drain off a little excess fat from the skillet if necessary, leaving just enough to coat the bottom. Add the beef and crumble it as it browns, 3 to 4 minutes. Add the onions and garlic and stir into the meat. Season the meat with salt and pepper, hot sauce, and Worcestershire. Cook for 5 to 6 minutes more, then stir in the tomatoes and tomato sauce.
Add the hot spaghetti to the meat and sauce and combine. Adjust the seasonings and serve up the pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with the scallions.

Cowboy Spaghetti image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

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

Steps:

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