Ingredients:
1 pound spaghetti
Salt
1 tablespoon extra-virgin olive oil
3 slices smoky bacon, chopped
1 pound ground sirloin
1 medium onion, chopped
3-4 garlic cloves, chopped
Ground black pepper
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
1/2 cup beer
1 (14-ounce) can chopped or crushed fire-roasted tomatoes
1 (8-ounce) can tomato juice
8 ounces sharp Cheddar cheese
4 scallion (green onions) chopped
Directions:
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, about 5 minutes. Remove with a slotted spoon and drain off a little excess fat if necessary.. Leave just enough to coat the bottom of the skillet. Add beef and crumble as it browns, about 3-4 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 5-6 minutes moe 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.
