No announcement yet.

RR Cowboy Spaghetti w/Jalapeno Cheese Sauce

  • Filter
  • Time
  • Show
Clear All
new posts

  • RR Cowboy Spaghetti w/Jalapeno Cheese Sauce

    Excellent recipe......I cannot wait to make this again. I used a dark local made beer and the sauce was perfect. I also made only 1/2 pound of pasta with the full amount of sauce.

    Cowboy Spaghetti With Cheese Sauce

    I saw Rachael Ray make this on her show and I thought it looked delicious. I made it tonight and it was OUTSTANDING. The jalapenos definitely add a lot of spice to the cheese sauce, so if you have little ones you may want to remove some of the sauce and keep it separate for them before you add the peppers. The only change I made is that I added 2 cans of drained pinto beans. Rachael says this serves 4, but I think it serves 8 LizP

    4 servings
    time to make 45 min 45 min prep

    1 lb spaghetti
    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 peppers, finely chopped
    4 scallions, chopped

    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. Brown and crisp bacon, about 5 minutes, then remove with a slotted spoon to a paper towel-lined plate and reserve. Drain off a little excess fat if necessary but leave just enough to coat the bottom of the skillet. 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.

    3. Cook for another 5-6 minutes. Add the beer, cook for 1 minute more then add tomatoes and tomato sauce. Bring up to a bubble and continue to cook for 5 minutes.

    4. While the meat sauce is cooking, make the cheese sauce: Heat a small sauce pot over medium heat and add butter. When the butter melts, stir in the flour and cook for 1 minute. Whisk in the chicken stock and then the milk. Thicken for 2 minutes then stir in the cheese and melt, for another 2 minutes. Stir in the jalapenos and scallions. Season with a little salt and pepper.

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

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

    Source: Recipezaar

  • #2
    made this last night and DH is re-heating as we speak. It was excellent. Saw RR make this on TV and thought it looked great.. but the cheese sauce put it a step above!

    Have some left over cheese sauce and it would be excellent on nachos! Loved the jalenpenos and green onion in the sauce!

    Thanks Bee!


    • #3
      Tessa, I also had some cheese sauce leftover.....GREAT idea on using it for nachos!!