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Sunday, September 18, 2011

Kick up Spaghetti Night: Cowboy Spaghetti, my kids loved it! From

1 pkg (1 lb) spaghetti noodles
6 slices bacon (chopped)
1 Lb ground beef
1 medium onion (chopped)
3 garlic cloves (minced)
salt & pepper (to taste)
2 tsp Tabasco sauce
1 Tbsp. Worcestershire sauce
1/2 Lb deli pastrami, roughly chopped
1/3 c. pepperoni, chopped
2 Tbsp canned, chopped jalapeno
1/2 c. sliced mushrooms
1 small can diced olives
½ c. beef broth
1 (14 oz) can fired roasted diced tomatoes
1 (8 oz) can tomato sauce
sharp cheddar cheese, shredded
green onions (chopped)

Heat a large deep skillet to medium-high heat. 

Add bacon and fry until crisp, remove with a slotted 
spoon and drain on paper towels. In the same skillet
 add ground beef. When beef is browned stir in onions
 and garlic. Season with salt, pepper, Tabasco and 
Worcestershire sauce. Stir in bacon, pastrami,
pepperoni, jalapeno, mushrooms and olives. 
Cook, stirring occasionally for about 5 minutes.

Add beef broth and cook for an additional 5 minutes or so

. Stir in tomatoes and tomato sauce. Cover and reduce
 heat to low (at this point you can also throw everything
 in a crock pot and cook on low heat for a few hours.
 If it gets too thick, add another can of fire roasted
 tomatoes and a little more beef broth). Prepare
 spaghetti noodles according to package directions. 
Drain noodles well, add to meat sauce, and toss it all
 together (or you can serve with the sauce over the top). 
Top with sharp cheddar cheese and green onions.

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