Lindgren Family Recipies - Myra Lee Winch Lindgren - page 4 - Cowboy Spaghetti

Cowboy Spaghetti

Not long after we moved to Wyoming I found this recipe on the Rachel Ray show. In the sauce recipe is bacon, extra sharp Tillamook cheese, salsa and beer. [No brand was specified in the original recipe, so I use Coors. It's the only thing that I buy at the local liquor store besides Dry Marsala, also for cooking.] I hate to waste things, so instead of using a quarter cup of beer, I just add the entire can's contents to the pot. Use whatever brand you like.

1 pound of ground Sirloin
1 pound ground sausage
1/2 to 1 pound spaghetti.
12 ounces beer
1 Tablespoon liquid smoke (optional)
8 ounces tomato paste
2-14 ounces tomato diced, fire roasted,
2 tablespoons hot sauce, chipolte
3 slices bacon, wood cured
1 medium onion, chopped
6 cloves garlic, chopped
6 scallions, chopped
1 pound extra sharp cheddar cheese, shredded,
2 tablespoons worcestershire sauce.

Fill a deep pot with water and 1 tsp salt.  Bring to boil. Add spaghetti. Cook until almost done. (The recipe works best if you cook the spaghetti last.)

Brown the bacon in a large pot. Remove and save the bacon. Keep enough fat to coat the bottom of the pot.

Add beef and sausage, crumbling it as it browns. (I use a hand held potato smasher to break up the meat.)

Add chopped onion and garlic, mixing it into the meat.

Season the meat with salt and pepper, hot sauce and Worcestershire sauce.

Add the beer and deglaze the pan. Cook 5 to 6 minutes more then stir in the tomatoes and tomato sauce. (I let this simmer for about 90 minutes, while I either make the rest of the dinner or do housework.)

Cut the scallions into small pieces. Break the cooked bacon into bits.

Add the spaghetti to the meat sauce and combine well.

After filling the individual plates with the spaghetti mixture, sprinkle the spaghetti with the grated cheese, then add the scallions, and finally the bacon.

Serve.

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