Campfire Spaghetti
We eat a lot of pasta in our family…a lot. So I like to find ways to change it up adding vegetables, different sauces, pasta sizes, etc. This is one of our favorites because the flavors taste more like a steak dinner than Italian pasta. The key is to use real bacon and fry it…bacon substitute or others will not taste the same. I adapted this from one of Rachael’s early recipes. Make a large pot and serve with a green salad and dinner is ready! Campfire Spaghetti 1 box of spaghetti (16 oz.) olive oil for the pan 4 slices of good bacon 1 pound of ground turkey 1 yellow onion, chopped 4 cloves of garlic salt and pepper to taste 2 Tablespoons of Worcestershire sauce 1 (14 oz.) can of diced fire roasted tomatoes 1 (8 oz.) can tomato sauce 1 to 2 cups of sharp cheddar cheese, grated 4 green onions, chopped Cook spaghetti in a large pot of boiling water according to directions on the box. Drain and set aside. Heat skillet over medium