Jack's Cowboy Spicy Spaghetti:

Ingredients and Preparation:
1 package spaghetti (any brand).
Table Salt.
Sugar.
Olive Oil (not virgin).
1/2 pound smoky bacon, chopped, cut into 2 inch pieces.
1 pound ground beef or pork or mixed half-n-half.
1/2 large white onion, finely chopped.
3 to 4 cloves garlic, finely chopped.
Fresh ground black pepper.
2 teaspoons hot sauce (any type or brand, I prefer Louisiana Hot Sauce).
1 tablespoon Worcestershire L & P Sauce.
1 tablespoon of fresh chopped parsley.
1/2 cup bourbon whiskey.
1 cup pasta water.
1 (14-ounce) can crushed tomatoes (any brand).
1 (14-ounce) can tomato Sauce (any brand).
1 tube of tomato paste.
4 baby carrots, chopped.
1 celery stalk, chopped.
1/3 chopped green pepper.
4 spring onions (scallions), chopped.
1 small can of chopped jalapeno peppers, include the juice.
1 small can chopped hot chili peppers, include the juice.
1 dry tablespoon of oregano.
1 dry teaspoon of basil.
1 dry tablespoon of crushed red peppers.
Vegetable (canola) Cooking Oil.
Parmesan Cheese.


Cooking Items and Utensils:
Chopping Board.
Kitchen Knife.
5-Quart pot with lid (I like to use a cast iron crock pot with a glass lid).
5 to 8 quart Pasta Pot with lid.
Long handled solid metal spoon.
Long handled slotted spoon.
Pasta Strainer.
Teaspoon.
Tablespoon.


Cooking Directions:
Heat a pot of water to a boil. Add spaghetti, canola oil, and 1 teaspoon of table salt to the water. Cook to taste. Don't over cook. Keep one cup pasta water. Drain into pasta strainer. Add olive oil, about 2 tablespoons, toss spaghetti (stops it from sticking together).

Using the 5-quart iron crock pot, heat over medium-high heat. Wait till it heats. Brown and crisp the bacon, about 5 minutes, remove with a slotted spoon. Drain off a excess bacon fat if necessary. Leave just enough to coat the bottom of the skillet.
Add in carrots, celery, onion, green pepper, cook for 2-minutes.
Add meat (beef, pork, combo is best) and crumble it as it browns, 3 to 4 minutes.
Add in 1/2 teaspoon of table salt; one tablespoon of crushed red peppers; and one tablespoon of fresh ground black pepper.
Add garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire L & P.
Add in basil, parsley, and oregano.
Add 1/2 cup whiskey and de-glaze the pan.
Warning: Do NOT spill liquor on to flame, remove pot from stove if necessary.
Cook 5 to 6 minutes more then stir in one can of crushed tomatoes; one can of tomato sauce; one teaspoon of tomato paste; bacon; canned chilies and jalapenos; and pasta water; add a pinch of sugar.
Cook for another 5 minutes.
Taste and adjust seasonings and serve up pasta in shallow bowls.

Serve:
Add Parmesan Cheese to taste over the pasta and sprinkle with raw spring onions (scallions).

Option – add white button mushrooms, 3-pieces, chopped finely. Add this when cooking carrots and onions.

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Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

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This is a spicy dish, not for the meek.