Cowboy Spaghetti

I love recipes that offer us variety at dinnertime. These days, I make almost every meal we eat, and so I am thrilled to find a new recipe that is different from our usual fare. This recipe fits the bill. Also, it's a Rachel Ray recipe, and you can't go wrong with her food!

1 pound spaghetti
Salt
1 T olive oil
3 slices smoky bacon, chopped
1 pound ground sirloin
1 onion, chopped
4 cloves garlic
Ground black pepper
2 t hot sauce (I was a wimp and only used 1 t, and it wasn't enough)
1 T Worcestershire sauce
1/2 c beer
1 (14-ounce) can, chopped or crushed fire roasted tomatoes
1 (8-ounces) can, tomato sauce
8 oz 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.

Original source: Rachel Ray