cowboy spaghetti.

Did we all read this article last week?

I am all for people having and speaking there own opinions, but didn't his mother ever teach him "If you dont have anything nice to say, dont say it at all!"

Harsh, harsh words Mr. Bourdain. I dont even know who you are! But how dare you accuse Paula Deen for the reason America is fat! Americans are fat because of their food choices, not our chefs! Have you looked at our food portions?! Have you seen the prices at the grocery store and one weeks worth of healthy food to that of McDonalds, or any other fast foods prices? It costs a lot more for me to buy the ingredients for a Paula meal than it does for me to go to Taco Bell and pig out on some tasty burritos! And, have you even tried her food?! Dont diss unless you have!

Also dont mess with Guy, I love Triple D, And I grew up with Rachel Ray's 30 min meals on TV!

So in honor of the Chefs I love on the Food Network I made an old classic in my house, and one of Rachels recipes. Cowboy Spaghetti!

I remember as soon as I saw this episode I begged my dad to make it, so he took me to get all the ingredients. I remember it being really delicious! So good in fact, one of the first things I thought when I turned 21yo was that I could finally make this on my own! (you need beer).

So gather your ingredients and here we go!

Boil the pasta, brown the meat

Add hot sauce, Worcestershire sauce, beer, onions, garlic, and tomatoes. 

Pour your delicious sauce, into the noodles

Add delicious cheese, mix and serve!

Yee-Haw! Smokey, Firey, Spicy, and good enough for a cowboy!

If you're going for healthy, this is def not the meal for you, but oh man it is delicious!! We like to mix in the cheese instead of using it as a garnish, just way better! Enjoy. 

Cowboy Spaghetti

by Rachel Ray

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

1. Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente or with a bite to it
2. 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.
3. 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