Cowboy Spaghetti

A twist on regular old spaghetti - there are 2, yes 2 sauces! Oh the craziness!!! It's hearty and filling. It can be made as spicy or not spicy as you like! Any cowboys that read this, is this really how cowboy's make spaghetti?

I left the jalapenos out of the cheese sauce because the only hot sauce we had in the house is called Death Sauce. 3 drops of it made the meat sauce HOT. Adding jalapenos would have been rubbing salt in an open wound!

Cowboy Spaghetti

1lb spaghetti
4 slices bacon - chopped
1lb ground beef
1 medium onion - chopped
4 cloves garlic - chopped
2tsp hot sauce
1T Worcestershire
1T chili powder
1/2T ground cumin
1/2 can beer
1 large can crushed tomatoes
1 can tomato sauce
2T butter
2T flour
1C chicken stock
1C milk
2C shredded cheddar cheese
1/4C jalapenos - chopped

Sauce #1
In a large skillet brown and crisp the bacon. Remove from pan. Add the ground beef, onion, garlic, hot sauce, Worcestershire, chili powder and cumin. Once beef is cooked, drain any excess grease. Add the beer, cook one minute. Add tomatoes and tomato sauce. Bring to a boil and cook for 5 minutes.

Sauce #2
In a small pot melt the butter. Stir in the flour. Cook for one minute. Whisk in the chicken stock and milk. Slowly bring to a boil and cook until thicken. Stir in the cheese and jalapenos.

Cook the spaghetti according to package directions and add to the meat sauce. Pour cheese sauce over top. 1