Cowboy Spaghetti
A recipe for a one-pan spaghetti dish with ground beef, bacon, and a cheesy tomato sauce.
Ingredients
- bacon
- onion
- garlic
- salt
- black pepper
- ground beef
- beef broth
- Worcestershire sauce
- hot sauce
- spaghetti noodles
- diced tomatoes with green chiles
- fire roasted tomatoes
- tomato sauce
- sharp Cheddar cheese
- green onions
Method
- 1
In a large cast iron skillet over medium-high heat, cook the bacon until crisp, about 7 minutes. Remove the bacon to a paper towel-lined plate to drain. Once cool, crumble it.
- 2
In the same skillet with the bacon grease, add the chopped onion and sauté for about 3 minutes until softened.
- 3
Add the minced garlic, salt, and pepper to the onions. Stir until the garlic is fragrant, about 30 seconds.
- 4
Add the ground beef to the skillet. Cook, breaking it up with a spoon, until it is crumbled and no longer pink, about 5 minutes.
- 5
Reduce the heat to medium-low. Pour in the beef broth, Worcestershire sauce, and hot sauce. Stir to combine.
- 6
Add half of the crumbled bacon to the skillet and stir it in.
- 7
Break the spaghetti noodles in half and scatter them over the meat mixture, ensuring the strands are separated.
- 8
Pour the can of diced tomatoes with green chiles, the fire-roasted tomatoes, and the tomato sauce over the uncooked noodles.
- 9
Cover the skillet and cook for 20 minutes.
- 10
After 20 minutes, remove the lid. The pasta should be tender. Stir everything together to combine the pasta and the sauce.
- 11
Sprinkle the shredded cheese evenly over the top of the spaghetti.
- 12
Top with the remaining crumbled bacon.
- 13
Cover the skillet again and let it sit for about 5 minutes, or until the cheese is melted.
- 14
Garnish with sliced green onions before serving.
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