Ingredients
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1 lb spaghetti
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salt
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1 tablespoon extra virgin olive oil
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3 slices bacon, chopped
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1 lb lean ground beef
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1 medium onion, chopped
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3 -4 garlic cloves, chopped
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fresh ground black pepper
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2 teaspoons hot sauce
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1 tablespoon Worcestershire sauce
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1 tablespoon chili powder
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1/2 tablespoon ground cumin
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5 ounces ale beer, about 1/2 bottle
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14 ounces crushed fire-roasted tomatoes
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8 ounces tomato sauce
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2 tablespoons butter
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2 tablespoons flour
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1 cup chicken stock
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1 cup milk
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2 1/2 cups shredded cheddar cheese
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1/4 cup pickled jalapeno pepper, finely chopped
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4 scallions, chopped
Instructions
- 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 olive oil 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.