Brought to you every Tuesday by Dicorte's Bar & Beverage.

November 27, 2007
Southwestern Spaghetti

Instead of a wine, Lorrie Dicorte paired today's
dish with some specialty beers. Yes, food
can be paired with the right beer too!

Today's recipe:

1 pound spaghetti
Salt
1 tablespoon extra-virgin olive oil
3 slices bacon, chopped and pan fried
1 pound ground sirloin
1 medium onion, chopped
3 to 4 cloves garlic, diced
Ground black pepper
2 teaspoons hot sauce, to taste
1 tablespoon Worcestershire sauce
1/2 cup beer (darker beers work better)
1 (14-ounce) can, chopped or crushed tomatoes
1 (8-ounce) can, tomato sauce
Cheese sauce (make your own, it's easier than you think!)

Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente.

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 to 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. Pour melted cheese sauce over the pasta and sprinkle with the crisp bacon.