A change up from traditional Italian spaghetti and meat sauce, this Cowboy Spaghetti adds in bacon and cheddar cheese for an American twist on a classic.
Course Main Dish
Cuisine American
Keyword cowboy spaghetti
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4-6 servings
Author Deborah Harroun
Ingredients
1pounddry spaghetti
salt
1/2lbbaconchopped
1poundground beef
1medium onionchopped
3 to 4garlic cloveschopped
ground black pepper
2teaspoonshot sauce
1tablespoonWorcestershire sauce
1/2cupbeef stock
116-ounce can tomato sauce
114-ounce can chopped or crushed fire roasted tomatoes
8ouncessharp cheddar
4green onionschopped
Instructions
Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente, then drain.
Heat a deep skillet over medium-high heat. Add the bacon and cook until crisp. Remove with a slotted spoon to a paper towel lined plate. Drain off the excess grease, leaving just enough to coat the bottom of the skillet. Add the ground beef and cook until browned, breaking it apart as it cooks. In in the onions and garlic and cook until they are softened, another couple minutes. Season to taste with salt and pepper. Stir in the hot sauce, Worcestershire and beef stock. Cook for another 3-4 minutes, scraping up any browned bits on the bottom of the skillet. Stir in the tomato sauce and tomatoes and cook until completely heated through.
Add the cooked spaghetti to the sauce and stir to combine. Stir in half of the bacon. Taste and season with more salt and pepper, if needed.
Serve the pasta topped with the cheese and green onions. Sprinkle the remaining bacon to top of each serving.