'Cause I Wanna Be A Cowboy Baby

I'm totally rockin' it this afternoon. I've got Fergie blaring through the house while I'm making lunch, Cowboy Spaghetti (courtesy of Rachael Ray, my idol!) and posting this blog while I'm waiting for the pasta to boil. What a multi-tasker!

I went out for ice cream with Jessica and Chris last night. We LOVE ColdStone! (Peanut Butter Cup Perfection = heavenly!) Then we went to the casino, at one point I was up $21.00! However, the green moster of greediness took over and I lost it all.

I'll post a few pictures later this afternoon of my cute new phone. But for now, enjoy one of my favorite recipes, Cowboy Spaghetti!

Cowboy Spaghetti
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

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