Eat this meal in front of the TV. Invite Clint Eastwood and the cast of your favorite spaghetti western (mine’s The Good, the Bad, and the Ugly).

　　

Ingredients

4 servings

　　Salt

　　1 pound spaghetti

　　1 tablespoon EVOO (extra-virgin olive oil), once around the pan

　　3 slices smoky bacon, chopped

　　1 pound ground sirloin

　　1 medium onion

　　3 to 4 garlic cloves, chopped

　　Black pepper

　　2 teaspoons hot sauce (eyeball it)

　　1 tablespoon Worcestershire sauce (eyeball it)

　　1 14-ounce can chopped or crushed fire-roasted tomatoes

　　1 8-ounce can tomato sauce

　　8 ounces sharp Cheddar cheese

　　4 scallions, trimmed, chopped

　　

Step 1

Bring a large pot of water to a boil. Salt the water and add the spaghetti. Cook the pasta to al dente, with a bite to it. Drain the spaghetti.

　　

Step 2

Heat a deep skillet over medium-high heat. Add the EVOO and bacon. Brown and crisp the bacon for 5 minutes, then remove with a slotted spoon to a paper-towel-lined plate. Drain off a little excess fat from the skillet if necessary, leaving just enough to coat the bottom. Add the beef and crumble it as it browns, 3 to 4 minutes. Add the onions and garlic and stir into the meat. Season the meat with salt and pepper, hot sauce, and Worcestershire. Cook for 5 to 6 minutes more, then stir in the tomatoes and tomato sauce.

　　

Step 3

Add the hot spaghetti to the meat and sauce and combine. Adjust the seasonings and serve up the pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with the scallions.

　　Rachael Ray Express Lane Meals