Description

Cowboy Spaghetti is a hearty and flavorful pasta dish featuring lean ground beef, crispy bacon, and a spicy, savory tomato sauce. This quick and comforting meal combines al dente spaghetti with a rich blend of fire-roasted tomatoes, sriracha, and sharp cheddar cheese, topped with fresh scallions and bacon for an irresistible finish. Perfect for weeknight dinners, this 30-minute recipe serves six and packs bold, smoky flavors with just the right amount of heat.

Ingredients

Scale

Spaghetti

1 pound dry spaghetti

Meat and Sauce

1 tablespoon extra-virgin olive oil
3 slices thick bacon, diced
1 pound lean ground beef
1 medium onion, diced
3 cloves garlic, minced
Salt and pepper, to taste
2 teaspoons sriracha hot sauce
1 tablespoon Worcestershire sauce
½ cup low-sodium beef broth
1 (15 ounce) can crushed fire-roasted tomatoes
1 (8 ounce) can tomato sauce

Toppings

8 ounces shredded sharp cheddar cheese
3 scallions, diced

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Instructions

Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, usually around 8 to 10 minutes. Drain the pasta well and set aside for later use.
Cook Bacon and Beef: While the pasta cooks, heat the olive oil in a large, deep nonstick skillet over medium heat. Add the diced bacon and cook until it is brown and crispy, about 5 to 7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Discard most of the bacon grease, leaving about 1 tablespoon in the skillet. Add the ground beef and diced onion to the skillet. Cook, breaking up the meat with a spoon, for 3 to 4 minutes until the beef is browned, no longer pink, and the onions have softened. Drain any excess grease. Stir in the minced garlic and cook for about 20 seconds until fragrant. Season with salt and freshly ground black pepper to taste.
Make Sauce: To the browned meat mixture, add the sriracha hot sauce, Worcestershire sauce, low-sodium beef broth, crushed fire-roasted tomatoes, and tomato sauce. Stir to combine all ingredients well. Let the sauce gently bubble and simmer uncovered for about 6 minutes, allowing it to thicken slightly and the flavors to meld.
Combine and Serve: Add the cooked spaghetti directly into the skillet with the meat sauce. Toss thoroughly to coat all strands of pasta evenly with the sauce. Taste and adjust the seasoning if needed by adding more salt, pepper, or sriracha for heat. Serve the spaghetti in individual bowls. Top each serving generously with shredded sharp cheddar cheese, diced scallions, and the reserved crispy bacon pieces. Enjoy your hearty cowboy spaghetti hot!

Notes

The bacon grease adds flavor to the beef, so don’t discard it all—leave about a tablespoon in the skillet.
If you prefer less heat, reduce the amount of sriracha to 1 teaspoon or omit it completely.
Use lean ground beef to reduce grease and make the dish healthier.
Freshly grated cheddar melts better than pre-shredded cheese.
For a gluten-free version, substitute spaghetti with gluten-free pasta.
The recipe can be adapted to individual spice preferences by adjusting or omitting sriracha.