Cowboy Spaghetti
Cowboy Spaghetti
Ingredients
- 6 strips bacon
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 pound ground beef
- 1 1/2 cups beef broth
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce, or to taste
- 8 ounces spaghetti noodles
- 1 can diced tomatoes with green chiles, 10 ounce, such as Ro-Tel® Original
- 1 can fire roasted tomatoes, 14.5 ounce
- 1 can tomato sauce, 4 ounce
- 1/2 cup shredded sharp Cheddar cheese
- 3 green onions, sliced, for garnish
Instructions
- 1
Place bacon in a large cast iron skillet and cook over medium-high heat, turning occasionally, until slightly crisp, about 7 minutes.
⏱️ 7 min
- 2
Remove bacon slices to a paper towel-lined plate. When bacon is cool enough to handle, crumble roughly and set aside.
⏱️ 3 min
- 3
Add onion to the same skillet with bacon grease and sauté until softened, about 3 minutes.
⏱️ 3 min
- 4
Add garlic, salt, and pepper. Stir until garlic is fragrant, about 30 seconds.
⏱️ 1 min
- 5
Add ground beef. Cook and stir until beef is crumbly and no longer pink, about 5 minutes.
⏱️ 5 min
- 6
Lower heat to medium-low, and stir in beef broth, Worcestershire sauce, and hot sauce.
⏱️ 1 min
- 7
Stir in 1/2 of the crumbled bacon.
⏱️ 1 min
- 8
Break spaghetti noodles in half. Scatter over ground beef, making sure noodles are separated.
⏱️ 2 min
- 9
Pour diced tomatoes with green chiles, fire-roasted tomatoes, and tomato sauce over noodles.
⏱️ 1 min
- 10
Cover and cook for 20 minutes.
⏱️ 20 min
- 11
Remove the lid and stir to combine the pasta and sauce. Smooth out mixture and scatter shredded cheese evenly over top.
⏱️ 2 min
- 12
Sprinkle with remaining bacon. Cover and let cheese melt, about 5 minutes.
⏱️ 5 min
- 13
Garnish with green onions; serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cowboy Spaghetti
Ingredients
- 6 strips bacon
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 pound ground beef
- 1 1/2 cups beef broth
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce, or to taste
- 8 ounces spaghetti noodles
- 1 can diced tomatoes with green chiles, 10 ounce, such as Ro-Tel® Original
- 1 can fire roasted tomatoes, 14.5 ounce
- 1 can tomato sauce, 4 ounce
- 1/2 cup shredded sharp Cheddar cheese
- 3 green onions, sliced, for garnish
Instructions
- 1
Place bacon in a large cast iron skillet and cook over medium-high heat, turning occasionally, until slightly crisp, about 7 minutes.
⏱️ 7 min - 2
Remove bacon slices to a paper towel-lined plate. When bacon is cool enough to handle, crumble roughly and set aside.
⏱️ 3 min - 3
Add onion to the same skillet with bacon grease and sauté until softened, about 3 minutes.
⏱️ 3 min - 4
Add garlic, salt, and pepper. Stir until garlic is fragrant, about 30 seconds.
⏱️ 1 min - 5
Add ground beef. Cook and stir until beef is crumbly and no longer pink, about 5 minutes.
⏱️ 5 min - 6
Lower heat to medium-low, and stir in beef broth, Worcestershire sauce, and hot sauce.
⏱️ 1 min - 7
Stir in 1/2 of the crumbled bacon.
⏱️ 1 min - 8
Break spaghetti noodles in half. Scatter over ground beef, making sure noodles are separated.
⏱️ 2 min - 9
Pour diced tomatoes with green chiles, fire-roasted tomatoes, and tomato sauce over noodles.
⏱️ 1 min - 10
Cover and cook for 20 minutes.
⏱️ 20 min - 11
Remove the lid and stir to combine the pasta and sauce. Smooth out mixture and scatter shredded cheese evenly over top.
⏱️ 2 min - 12
Sprinkle with remaining bacon. Cover and let cheese melt, about 5 minutes.
⏱️ 5 min - 13
Garnish with green onions; serve immediately.
⏱️ 1 min