Cowboy Spaghetti

Not your usual spaghetti dish! This is my version of a Rachel Ray favorite.

Ingredients
1 pound spaghetti
Salt and pepper
1 tablespoon olive oil
3 slices peppered bacon, chopped
1 pound ground beef
1 medium onion, chopped
3 to 4 cloves garlic, chopped
1 tablespoon Worcestershire sauce, eyeball it
1/2 cup beer
1 (14-ounce) can, chopped fire roasted tomatoes
1 (8-ounces) can, tomato sauce
Shredded Cheddar for garnish

Directions
Heat a 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, and Worcestershire. Add 1/2 cup beer and deglaze the pan. Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce.

Serve over cooked spaghetti. Garnish with crisp bacon and cheese.