A change up from traditional Italian spaghetti and meat sauce, this Cowboy Spaghetti add in bacon and cheddar cheese for an American twist on a classic.
Looking for more ways to change up your spaghetti routine? Also check out this Baked Spaghetti or this Instant Pot Bolognese Recipe.
If you are Italian, please stop reading because I would hate to offend you – this is a true “Americanized” version of a great Italian food. But all I know is that it’s a great twist on traditional spaghetti!
This Cowboy Spaghetti has become a family favorite since the first time we tried it many years ago. You get a little bit of smokiness from the bacon and the fire roasted tomatoes, plus a little bit of heat from the hot sauce which gives this spaghetti recipe many layers of flavor. Even though the flavors are bold, the kids still love this one and plates get cleaned.
And just like regular spaghetti, the leftovers are my favorite part! So make sure that you make enough so that you can have some on hand for lunch the next day!
Ingredients
- Spaghetti: This is just dry spaghetti. You could of course substitute in another pasta shape.
- Bacon: I like to dice the bacon and then cook it in the pan. You could cook the pieces whole and then crumble them, if desired. I skip baking the bacon for this one because I use some of the bacon grease for flavor in the beef.
- Ground Beef: I like to use a ground beef that is lean enough to not leave a lot of grease in the pan, but I like a little bit of fat for flavor. I usually go with 93% lean.
- Onion & Garlic: These are both for flavor.
- Beef Broth: You can also sub in chicken broth (it tends to have more flavor!)
- Worcestershire Sauce: This is to deepen the flavors.
- Hot Sauce: You can use your favorite brand here, and feel free to add more or less, depending on how much spice you want. I don’t think the heat really comes through as hot – it just gives the dish another layer of flavor.
- Tomato Sauce: This is just plain tomato sauce.
- Fire Roasted Tomatoes: I like the smokiness from the fire roasted tomatoes. You can also use regular diced tomatoes if you don’t want the smokiness.
- Cheese: This is another thing that really sets this recipe apart from traditional spaghetti – cheddar cheese! You’ll want to top each portion with some of the cheese.
How to Make Cowboy Spaghetti
STEP 1: You want to start by bringing a large pot of water to a boil, then cooking your spaghetti. This will take as long as making the sauce, so make sure to get this started first.
STEP 2: In a large skillet, (I have been using this stove top casserole dish a lot lately!), cook the diced bacon until it is crisp. Remove the bacon to a paper towel lined plate, and then discard most of the bacon grease. You want to leave enough just to coat the bottom of the skillet.
STEP 3: Add the ground beef to the skillet, and start to cook it, breaking it up with a wooden spatula as it browns. Once it starts to brown, add the onion, then add the garlic in the last minute or so of cooking.
STEP 4: Then add in the broth, Worcestershire sauce, and hot sauce. Cook this all for a few minutes, scraping the bottom of the skillet to get all the browned bits up.
STEP 5: Mix in your tomato sauce and fire roasted tomatoes. Bring this to a simmer and let it cook for few minutes to slightly thicken up. Taste it at this point and add salt and pepper, if desired.
STEP 6: Take your cooked, drained spaghetti and add it to the dish, along with about 3/4 of the bacon.
STEP 7: Mix everything together well. I think this is easiest to do with a pair of tongs.
STEP 8: You are ready to serve! I like to add some of the cheese to the skillet to let it melt a bit, but you can also just let each person add cheese to their portion. Serve topped with the remaining bacon pieces.
Tips and Tricks
I love spaghetti leftovers, (I feel like the flavors all meld together and make it better the next day!), but the noodles will absorb any liquid they can. So you may want to add in some extra broth when reheating the leftovers.
I don’t add any spices to this, except salt and pepper. I like to let the flavors of the bacon, hot sauce, and fire roasted tomatoes come through. But you could definitely spice this up with some chili powder, cumin, or even cayenne for some kick.
If you want even more spice, top the spaghetti with sliced jalapeños.
More Spaghetti Recipes
Beef and Blue Cheese Baked Spaghetti
Chicken Tetrazzini
Garlic Spaghetti
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Cowboy Spaghetti
Ingredients
- 1 pound dry spaghetti noodles
- 1/2 pound bacon chopped
- 1 pound ground beef
- 1 medium onion chopped (about 1 cup)
- 3-4 garlic cloves minced
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons hot sauce
- 16 oz tomato sauce
- 1 (14-oz) can fire roasted tomatoes
- 8 oz sharp cheddar cheese shredded
- Green onions sliced, for garnish
Instructions
- Bring a large pot of water to a boil, then salt generously. Add the pasta and cook until al dente. Drain and reserve.1 pound dry spaghetti noodles
- Meanwhile, place a large skillet or pot over medium-high heat. Add the bacon and cook until crisp. Remove with a slotted spoon to a paper towel lined plate to drain.1/2 pound bacon
- Drain off the excess grease, leaving only enough to coat the bottom of the skillet.
- Add the ground beef and cook, breaking it up, until it starts to brown. Once it starts to brown, add the onion and cook until the beef is cooked through and the onion is soft. Add the garlic and cook for another minute.1 pound ground beef, 1 medium onion, 3-4 garlic cloves
- Stir in the beef broth, Worcestershire sauce, and hot sauce. Cook for a few minutes, scraping up any browned bits from the bottom of the skillet.1/2 cup beef broth, 1 tablespoon Worcestershire sauce, 2 teaspoons hot sauce
- Stir in the tomato sauce and tomatoes. Cook for a few minutes, until heated through and slightly thickened. Taste, and season with salt and pepper to your tastes.16 oz tomato sauce, 1 (14-oz) can fire roasted tomatoes
- Add the drained pasta to the skillet, along with three-fourths of the bacon. Stir to combine.
- Serve the pasta topped with cheese, green onions, and the reserved bacon.8 oz sharp cheddar cheese, Green onions
Sherry Stevens says
I loved this, I’ve fixed it twice adding rotel and chili ready tomatoes. Shared with neighbors who loved it. Fixing it again for our Halloween get together.
Deborah says
I’m so glad it’s been a hit with you and your neighbors!
Robin says
I was so pleased with this recipe. It was a hit in our home for sure! I made it exactly as written and would not for one second consider myself capable of improving on this in any way, and I’ve been cooking for 47 years!
Thank you, and job well done!
Wayno says
When I first starting making this recipe I was Broke. Still making this recipe to this day in 2020. Feeds alot of kids. It takes start to finish an hour and a half including clean up. It is a keeper in my book.
Rick says
Too salty !
Jenn M says
This is identical to a Rachael Ray recipe that she published in one of her books.
Deborah says
Hi Jenn! I actually saw it on an episode of 30 Minute Meals and it’s cited on the recipe. It’s a great recipe!