This recipe round-up theme is “suppers on-the-go.” It just so perfectly happens that I received my Rachael Ray’s Express Lane Meals in yesterday’s mail. Since I could eat spaghetti everyday, I thought I’d share this quick recipe for “Cowboy Spaghetti.” Rachael says to watch it with your favorite spaghetti western. “What’s that?” you say? Well, we rented The Good, the Bad, and the Ugly a couple of weeks ago and Karl explained to me that many of the old westerns were filmed in Italy because the terrain resembled that of the old American west. He also said that most of them, if not all, were directed by Sergio Leone. Have I ever mentioned that Karl is my walking encyclopedia? Here’s some more info from Wikipedia, just in case you’re interested.

Cowboy Spaghetti

Ingredients:
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, chopped
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
4 scallions, trimmed, chopped

Directions:
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.

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 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.

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.

This sounds del-ish and it can be ready to serve in 30 minutes! You can serve 4 with this recipe. I think I’ll have to double it!! Another reason I like it is because all of the ingredients are safe for my kids (they have several food allergies). Enjoy!

Don’t forget to visit Rebecca Writes for more great fast and easy recipes.