Cowboy Spaghetti is an Italian dish, what does it have to do with cowboys? Nothin’ hits the spot like a big ol’ plate of carbs and protein. The result is a hearty, flavor-packed meal that’ll fuel you for your next cattle drive. It’s got all the robust flavors of chili like browned ground beef, tomatoes and beans, but in a twist gives it an Italian flair with the spaghetti noodles. The best part is it comes together quick as a shot, so you can stop your stomach’s rolling and get back to the important work of the day.
Recipe Ingredients
- 1 pound dry spaghetti noodles, for soaking up all that tasty sauce.
- 4 slices of bacon, chopped fine. You know nothing brings out flavor in a dish like bacon does.
- 1 medium onion, diced. Onions are the base for any good recipe, in my opinion.
- 3 cloves of garlic, minced. For adding a little kick and keeping the vampires away.
- 1 pound lean ground beef. The protein to fill you up after a long day’s work.
- 15 ounce can of crushed fire-roasted tomatoes. Fresh tomatoes are great, but these give it extra smoky flavor.
- 8 ounce can of tomato sauce. For binding it all together into one cohesive masterpiece.
- 1 tablespoon olive oil. For sautéing everything up in the pan.
- 1/2 cup beef broth. To keep it moist and tender.
- 1 tablespoon Worcestershire sauce. Just a little something something to boost the flavor.
- 1 teaspoon hot sauce, for those who like a little kick. I won’t judge if you leave it out.
- Salt and pepper to taste. The basics you can never go wrong with.
- 8 ounces shredded cheddar cheese. To melt over top and tie it all together.
- Chopped fresh parsley or green onions for garnish. For a splash of color and freshness.
How to Make This Cowboy Spaghetti Recipe
Brown the Beef
First things first, we’ll start browning that ground beef. In a large skillet over medium high heat, add the olive oil. When hot, add the ground beef and bacon. Break up the meat with a wooden spoon and cook until no pink remains, about 7-10 minutes. Drain excess grease and set aside.
Sauté the Veggies
Now we’ll add some flavor with those onions and garlic. In the same skillet used for the beef, add a touch more olive oil if needed. Sauté the onions over medium heat until translucent, about 5 minutes. Then add the garlic and cook 1 more minute until fragrant.
Build the Sauce
It’s now time to build our sauce. To the skillet with the sautéed veggies, add the crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce and hot sauce (if using). Bring to a simmer and let cook 10 minutes to thicken slightly. Season with salt and pepper to taste.
Cook the Pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes. Drain and set aside.
Serving Instructions
This hearty chili-pasta hybrid is best served piping hot from the stove. You can assemble individual portions in bowls or serve family style in a big ol’ pot right from the table. Don’t be shy now pile it high. Top with extra shredded cheese and don’t forget the crusty bread for soppin’ up every last drop of sauce. A simple green salad makes a nice cool side.
Storage Instructions
Any leftovers of this Cowboy Spaghetti are sure to be few and far between! But if you do find yourself with some extra, it’ll keep nicely in the fridge for 4-5 days. Just transfer to an airtight container and reheat in the microwave or on the stovetop until piping hot. You can also freeze it for up to 3 months. Just cool completely before sealing in freezer bags or containers. To eat, thaw overnight in the fridge and reheat as above.
Freezing Instructions
If you want to save some of this recipe for later, it freezes beautifully. Let the cooked spaghetti cool completely, then portion it out into freezer bags or containers, pressing out excess air. Seal and lay flat in the freezer. It will last 3 months this way. When you’re ready to eat, thaw overnight in the fridge or speed it up by thawing in the microwave in short bursts. Reheat gently on the stovetop or in the oven until piping hot.
Related Dinner:
FAQs
Ground turkey is a lean, healthy substitute for beef. Just cook it the same way until no pink remains.
The flavors in this Cowboy Spaghetti are kid-pleasers like tomato sauce and cheese. It’s also fun for little ones to eat with their hands like pasta.
You sure can! This recipe doubles up nicely for feeding a crowd. Just be sure to use a very large pot and skillet so everything has room to cook.
It sure is. This Cowboy Spaghetti freezes beautifully for up to 3 months. Just be sure to cool completely before sealing in bags or containers.
No problem, pardner! The hot sauce is totally optional. Feel free to leave it out if you prefer a milder flavor profile.
Cowboy Spaghetti
Ingredients
- 1 pound dry spaghetti
- 1 tbsp olive oil
- 4 slices bacon, chopped
- 1 pound lean ground beef
- 1 cloves garlic, minced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 15 ounce can crushed fire-roasted tomatoes
- 8 ounce can tomato sauce
- ½ cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce, optional
- Salt and pepper to taste
- 8 ounces shredded cheddar cheese
- chopped fresh parsley or green onions for garnish, optional
Instructions
- In a large skillet over medium-high heat, add the olive oil. When hot, add the chopped bacon and cook until crispy, about 7-10 minutes. Remove bacon to a paper towel-lined plate, leaving drippings in pan. Add ground beef to the drippings and cook, breaking it up with a wooden spoon, until no pink remains.
- Reduce heat to medium and add the diced onions. Cook for 5 minutes until translucent, stirring occasionally. Then add the minced garlic and cook 1 more minute until fragrant.
- Add the crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce and hot sauce (if using) to the skillet. Bring to a simmer and let cook 10 minutes to thicken slightly. Season with salt and pepper to taste.
- Bring a pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and return to pot. Add the sauce and toss to coat. Transfer to a serving dish.
- Sprinkle with cooked bacon pieces, shredded cheese and fresh herbs. Serve hot with crusty bread. Enjoy!
