Spaghetti: 1 lb (450g), cooked al dente according to package instructions
Bacon: 8 slices, chopped
Ground beef: 1 lb (450g)
Onion: 1 large, diced
Garlic: 3 cloves, minced
Green bell pepper: 1, diced (optional)
Canned diced tomatoes: 28 oz (with juice)
Tomato sauce: 15 oz
Barbecue sauce: 1/2 cup (choose your favorite brand for the best flavor)
Worcestershire sauce: 1 tablespoon
Red pepper flakes: 1/2 teaspoon (adjust to taste)
Salt and pepper: to taste
Shredded sharp cheddar cheese: 1 cup
Sliced green onions: for garnish
Instructions
Cook the Bacon:
In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on paper towels to drain. Leave the bacon grease in the pan.
Brown the Ground Beef:
Increase the heat to medium-high. Add the ground beef to the skillet with the bacon grease. Cook, breaking it apart with a spoon, until browned and no longer pink. Drain excess fat if necessary.
Sauté the Vegetables:
Reduce the heat to medium. Add the diced onion, minced garlic, and diced green bell pepper (if using) to the skillet. Sauté until the vegetables are soft and fragrant, about 5 minutes.
Add the Sauces:
Stir in the diced tomatoes (with juice), tomato sauce, barbecue sauce, Worcestershire sauce, and red pepper flakes. Season with salt and pepper to taste. Bring the mixture to a simmer.
Combine with Spaghetti:
Add the cooked spaghetti to the sauce, tossing to combine. Let it simmer for a few more minutes so the spaghetti absorbs some of the sauce flavors.
Add Bacon and Cheese:
Stir in the cooked bacon. Sprinkle the shredded cheddar cheese over the top of the spaghetti and cover the skillet with a lid. Let it sit on low heat until the cheese is melted, about 3-5 minutes.
Serve:
Serve the Cowboy Spaghetti hot, garnished with sliced green onions on top.
