Ingredients
1 pound spaghetti
Salt
1 tablespoon olive oil
6 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
1 tablespoon Worcestershire sauce
1/2 cup beer
1 (14-ounce) can, chopped fire roasted tomatoes
1 (14.5-ounce) can, tomato sauce
8 ounces sharp Cheddar, or more, to taste
4 scallions, chopped
Preparation
Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente.
Heat a deep skillet over medium-high heat. Add olive oil and bacon. Brown bacon until crisp, about 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. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon.
