Cowboy Spaghetti With Cheese Sauce

1 pound spaghetti
1 tablespoon extra-virgin olive oil
3 slices bacon, chopped
1 pound 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

  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.