Categories: Beer, Ground Beef, Main Dish, Rachael Ray

Ingredients

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

Directions

1. 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.

2. Heat a deep skillet over medium-high heat. Add olive oil and bacon.

3. Brown and crisp bacon, about 5 minutes, then remove with a slotted spoon to a paper towel-lined plate and reserve.

4. Drain off a little excess fat if necessary but leave just enough to coat the bottom of the skillet.

5. 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.

6. Cook for another 5-6 minutes.

7. Add the beer, cook for 1 minute more then add tomatoes and tomato sauce.

8. Bring up to a bubble and continue to cook for 5 minutes.

9. While the meat sauce is cooking, make the cheese sauce: Heat a small sauce pot over medium heat and add butter.

10. When the butter melts, stir in the flour and cook for 1 minute.

11. Whisk in the chicken stock and then the milk.

12. Thicken for 2 minutes then stir in the cheese and melt, for another 2 minutes.

13. Stir in the jalapenos and scallions. Season with a little salt and pepper.

14. Drain spaghetti, add to the meat sauce and combine.

15. Pour into a large serving bowl and pour the cheddar cheese sauce over the top.

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