Cowboy Spaghetti

Cowboy Spaghetti

1 pound spaghetti, cooked and drained
1 tablespoon olive oil
3 slices bacon, chopped
1 pound ground beef
1 medium onion, chopped
3 cloves garlic, minced
ground black pepper
salt
1 tablespoon Worcestershire sauce
1/2 cup beef stock
1-14 oz can diced fire roasted tomatoes
1-16 oz can tomato sauce
1/8 - 1/4 teaspoon cayenne pepper (optional)
1 tablespoon chili powder
8 oz sharp cheddar, shredded
4 green onions, sliced

Heat oil in a deep skillet. Add bacon and saute till browned. Turn off heat and spoon out excess fat leaving enough to coat the bottom of skillet. Add beef, onion, and garlic and cook till meat s browned, breaking up meat as it cooks. Season meat with salt and pepper. Add Worcestershire and 1/2 cup beef stock and let cook for 5 minutes. Stir in tomatoes, tomato sauce, cayenne (optional), and chili powder. Bring to a boil and simmer for 10 minutes.

Serve over spaghetti and sprinkle individual servings with cheese and green onions.

Freezer Meal Option: Make the sauce, let cool then place in a gallon ziploc bag to reheat and serve over spaghetti later.