When I went about making Cowboy Pasta last night, I had no idea what I'd be proving. My easiest sauce ever plan fell flat on its back, actually ran out of Giada's sauce, I know, can you imagine? So plan b held three pounds worth of ground beef and ground pork, literally a half and half mixture. And a hunt, of a lasagna? Another beef/pork complimented pasta? As soon as I centered on Mel's Cowboy Spaghetti, I just knew, we could adapt it.
Tripled the meat in the end, sacrificed the bacon, doubled the sauce, and you know what's so interesting about adding 1/2 cup of barbecue sauce? The four tablespoons of Worcestershire that somehow sweetens everything up. I mean with a teaspoon only of oregano and four cloves of garlic minced, serving my version of Cowboy Pasta Sauce over a pound of rotelle. Could freeze an entire half of the recipe for another fallish-night feeling, and have enough to feed a family of eight, with leftovers! Not even kidding.
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