Smoky Mountain Spaghetti - Cook 1 lb. of spaghetti or angel hair pasta to al dente in salted water. While you're waiting for the spaghetti water to come to a boil, heat a large pot over medium-high heat and add 1 tablespoon of extra-virgin olive oil. Once oil is heated add 3 to 4 slices of bacon cubed. Crisp bacon and remove with a slotted spoon and set aside in a bowl lined with a paper towel to absorb excess grease. Leave just enough oil to coat the bottom of the pot and add 1 lb. lean ground beef to pot and crumble it as it browns add salt and pepper to taste. Once the beef has browned, drain off any excess grease then add 1 onion chopped, 4 cloves garlic minced and blend into meat. Season the meat with salt and pepper, 2 to 3 teaspoons hot sauce, 1/4 teaspoon ground cumin and 1 tablespoon of Lea & Perrins. Now add 1/2 cup beer to deglaze the pot. Cook 5 minutes more then stir in one 14 oz. can of fire-roasted tomatoes and one 8 oz. can of tomato sauce and simmer 10 to 15 minutes. Blend cooked spaghetti into meat sauce and adjust seasonings. Serve and garnish with grated cheddar or monterey jack cheese, bacon and chopped green onions.