More Great Recipes: Main Dish | Pasta

Cowboy Spaghetti With Cheddar Cheese Sauce


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 pound spaghetti
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices smoky bacon, chopped
1 pound ground sirloin
1 medium onion, chopped
3-4 cloves garlic, chopped
Freshly ground black pepper
2 teaspoons hot sauce (eyeball it)
1 tablespoon Worcestershire sauce (eyeball it)
1 tablespoon chili powder (a palmful)
1/2 tablespoon ground cumin (half a palmful)
1/2 bottle pale beer (eyeball it)
1 can, 14 ounces chopped or crushed fire-roasted tomatoes
1 8-ounce can tomato sauce
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1 cup milk
2 1/2 cups shredded cheddar cheese
1/4 cup pickled jalapeños, finely chopped
4 scallions, chopped


Preparation


Bring a pot of water to a boil. Add a generous amount of salt, then the pasta and cook spaghetti until al dente according to package directions.


Heat a deep skillet over medium-high heat. Add EVOO and bacon. Brown and crisp bacon, about 5 minutes, then remove with a slotted spoon to a paper towel-lined plate and reserve. Drain off a little excess fat if necessary but leave just enough to coat the bottom of the skillet. Add the sirloin and crumble it with a wooden spoon as it browns, 3-4 minutes. Add the onions and garlic, and season with salt, pepper, hot sauce, Worcestershire, chili powder and cumin.


Cook for another 5-6 minutes. Add the beer, cook for 1 minute more then add tomatoes and tomato sauce. Bring up to a bubble and continue to cook for 5 minutes.


While the meat sauce is cooking, make the cheese sauce: Heat a small sauce pot over medium heat and add butter. When the butter melts, stir in the flour and cook for 1 minute. Whisk in the chicken stock and then the milk. Thicken for 2 minutes then stir in the cheese and melt, for another 2 minutes. Stir in the jalapenos and scallions. Season with a little salt and pepper


Drain spaghetti, add to the meat sauce and combine.


Pour into a large serving bowl and pour the cheddar cheese sauce over the top.


Yields 4-8 servings


Rachel Ray


Pairs Well With


Notes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

443 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11217 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

16 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana