Growing up my brother and I had spaghetti for dinner probably once a week. I felt like I had noodles and tomato sauce coming out of my ears. I was sick, sick, sick of spaghetti and swore off it for many years. I started making this Rachel Ray version a couple of years ago and now it is the only spaghetti I eat. The cheddar cheese and sliced scallions on top give it a much different flavor and crumbled bacon makes anything taste better. Try it out!
1 lb gluten-free spaghetti noodles
1 T olive oil
4 slices bacon chopped
1 lb ground sirloin
1 medium onion chopped
3 cloves of garlic chopped
salt and pepper to taste
2 tsp hot sauce (I used Frank’s hot sauce)
1 T Worcestershire sauce
1/2 c gluten-free beer or beef stock
14 oz fire roasted or regular diced tomatoes
8 oz can tomato sauce
8 oz shredded cheddar cheese
4 scallions sliced on the bias
Cook spaghetti according to package directions. Brown bacon in a large skillet or dutch oven and drain. Add olive oil to bacon fat and add sirloin. Brown beef for 4-5 minutes and than add onions and garlic. Season with salt, pepper, hot sauce and Worcestershire sauce. Deglaze pan with beer or stock. Cook for about 5 minutes and then add tomato sauce and tomatoes. Add spaghetti noodles to sauce and toss to combine. Pour spaghetti in a shallow dish and then sprinkle with cheese, scallions and bacon.