Wednesday, January 16, 2008

Cowboy Spaghetti

We had the most fun at dinner tonight! I tried a new Rachel Ray recipe for my little cowboys and Davis was still practicing his new spoon/fork skills. Messy doesn't even begin to describe the scene at our dinner table!

Needless to say, we had a bath immediately after dinner. Never a dull moment at the Fleming house!

Here's the recipe for Cowboy Spaghetti. It was very simple and really good!

1 lb. spaghetti

1 tbsp EVOO

3 pieces bacon, chopped

1 lb. ground beef

1 medium onion

3 to 4 cloves garlic, chopped

1 tbsp Worcestershire sauce

1/2 cup beer

1 (14 oz.) can chopped tomatoes

1 (8 oz.) can tomato sauce

Heat a deep skillet over medium-high heat. Add EVOO and bacon. Brown and crisp bacon, then 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 as it browns. Add onions, garlic and stir into meat. Season the meat with salt and pepper 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 add grated cheddar cheese.

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