I love finding new recipes to use with the ground beef I keep in the freezer. Some nights when I don't plan a dinner, its nice to be able to grab some out of the freezer, throw it in the pan, and brown it up. I saw this Rachael Ray recipe on a blog that I follow. I had most of the ingredients in my pantry so I knew I had to try it. And I love Rachael Ray, so I figured it had to be good! Usually my spaghetti consists of Ragu, ground beef and noodles. That is all fine and dandy, but I love this hearty twist. And let me tell you that the leftovers are even better the next day! The crumbled bacon on top gives it such a great "cowboy" flavor!
1 box spaghetti noodles
4 slices bacon, chopped
1 lb. ground beef
1 medium onion, diced
3-4 garlic cloves, minced
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
1/2 cup beef stock
1 14-oz. can diced fire roasted tomatoes
1 16-oz. can tomato sauce
shredded cheddar cheese, for garnish
scallions, for garnish (I omitted these)
Cook noodles to al dente according to package directions.
Meanwhile, heat a deep skillet over medium-high heat. Add extra virgin olive oil and bacon. Brown and crisp bacon. Remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add the beef and crumble with wooden spoon as it browns. Drain off excess fat. Add onions and garlic. Stir into the meat and cook until slightly softened, about 4-6 minutes. Season with salt and pepper, hot sauce and Worcestershire sauce. Add 1/2 cup beef stock and deglaze the pan. Cook 5-6 minutes more then stir in tomatoes and tomato sauce. Cover and cook on low for about 15 minutes to allow the tomatoes to cook and the flavors to combine.
When ready to eat, place a serving of noodles in the bottom of a pasta bowl or large plate. Top with the tomato sauce. Sprinkle with shredded cheese, crisp bacon crumbles, and scallions.
(adapted from Taste and Tell)