| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
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 to 4 cloves garlic, chopped
- Ground black pepper
- 2 teaspoons hot sauce, eyeball it
- 1 tablespoon Worcestershire sauce, eyeball it
- 1/2 cup beer
- 1 (14-ounce) can, chopped or crushed fire roasted tomatoes
- 1 (8-ounces) can, tomato sauce
- 8 ounces sharp Cheddar
- 4 scallions, chopped
Instructions
- 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, 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 and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1080 |
| Total Fat | 49 g |
| Saturated Fat | 21 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 8 g |
| Sugar | 10 g |
| Protein | 57 g |
| Cholesterol | 159 mg |
| Sodium | 1271 mg |
Reviews
Whole family loved this, I loved how quick it came together. Great flavor, used Molson Golden but might try a lager for a deeper flavor. Will definitely be added to rotation.
My mom used to make this for us growing up! I now change it up a bit but this recipe is a family staple! I use ground turkey and I add bell pepper. I also substitute the beer for some bone broth and swap Worcestershire sauce for a little soy sauce and a little balsamic it gives it the same flavor also we use extra bacon!! Delish!
bussin bussin
I love the tangy difference of this recipe to regular spaghetti, and that it isn’t a heavy sauce, just completely flavorful. It is a favorite that we all love, and is good to the last little leftover bit, which we compete for. If you haven’t tried it, you must!
Have used this for years and have shared this recipe so many times. Always a hit
I have been making this for years and always double the sauce and use an entire package of bacon and extra scallions. Its delish!
I seem to be going against the common flow here, but to me, this pasta was meh. I think my biggest issue was the amount of onion or perhaps instead of chopping the onion, dice it. The onion gets to be too much and then you top it with more onion. Oh vay.
As many others have stated, this has been a family favorite for several years (at least the last 10). Bacon and worcestershire sauce? You measure that with your heart!
I just realized although I have been making this for years, I never left a review. It’s so yummy, different..only change I make is I use more bacon..but I use more bacon in ANY recipe that calls for it..
Absolutely delicious! (Side note – I didn’t add the beer)