Best Bacon Whiskey Spaghetti Western Recipes

Spaghetti Western image

Provided by Serena Palumbo

Time 40m

Yield 2 servings

Number Of Ingredients 15

2 tablespoons olive oil, plus more if needed
1/2 pound ground beef
1 small Vidalia onion, diced
2 celery stalks, diced
1 carrot, diced
1/2 cup chicken broth
1(8-ounce) can tomato puree
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 cup canned black beans, rinsed and drained
1/2 box dried spaghetti pasta (about 8 ounces)
Red chile pepper flakes, for garnish
Grated pecorino, for garnish
Grated Cheddar cheese, for garnish
Fresh basil, sage and parsley, chopped, for garnish

Steps:

Heat a large saute pan over medium heat and add the olive oil. Brown the ground beef, using a wooden spoon to break it up, then remove the browned beef from the pan. In the same pan, add the onion, celery, and carrot. Add more olive oil, if needed. Add the ground beef back in the pan and add the broth. Stir to deglaze the pan. Add the tomato puree and let it simmer until reduced by 1/3. Add the cumin and cinnamon, and then the beans. Cook the mixture for 2 minutes.
While the sauce is cooking, bring a large pot of salted water to a boil and cook the pasta according to package directions, or until al dente. Drain the pasta and mix with the meat sauce. Top with the grated pecorino, Cheddar cheese, and a sprinkle of red pepper flakes, basil, sage, and parsley.

Cowboy Spaghetti image

Categories Sauce Boil

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.