i didn't think to take any pictures but trust me...the following recipe is di.vi.ne.
i tweaked rachael ray's cowboy spaghetti recipe... i guess you could say it's yum-o.
you will need:
1 lb spaghetti
1 lb ground beef
3 slices of bacon, chopped ( i use 6 cause we're bacon fiends)
1 medium onion, chopped
2 cloves garlic, minced
worcestershire sauce (a few turns of the pan)
1 8 oz can tomato sauce
3-4 tablespoons brown sugar
3-4 tablespoons white vinegar
14 0z crushed tomatoes ( i can only find 28 oz cans so i just use half and put the rest in a ziploc bag in the fridge)
1/2 cup of beer
add'l toppings:
green onions
cheddar cheese
procedure:
bring pot of salted water to a boil and add spaghetti. i like to break my spaghetti into 3-4 inch pieces before i cook it so i can avoid the whole twirling-around-fork-slurping-like-curly-sue thing.
cook til al dente.
begin sauce by browning the bacon until crisp in a heavy skillet. remove with slotted spoon and drain any excess fat. leave enough to coat bottom of skillet. add ground beef and brown (you can also drain any excess fat once the beef is cooked). once brown, add onion, garlic, a few turns of worcestershire and salt and pepper. let simmer til onions are soft.
meanwhile, combine tomato sauce, brown sugar, white vinegar and a few shakes of worcestershire in a small bowl (this is basically bbq sauce, only way better). taste and add more sugar or vinegar to get desired tasted (i like mine sweeter).
deglaze skillet with 1/2 cup of beer and cook down 5-6 minutes. add tomato sauce mixture and crushed tomatoes. bring just to a boil and turn off heat. add spaghetti and toss to coat. spoon into shallow bowls. top with bacon, green onions and cheese.
i exercised self-control by not getting seconds.
i did not exercise self-control by drinking the rest of the beer.
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