Cowboy Spaghetti Recipe
Hearty spaghetti loaded with smoky bacon, savory beef, and a bold, zesty tomato sauce. A crowd-pleasing weeknight dinner with Western flair.
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Servings:
Ingredients
Main Ingredients
- 12 oz dried spaghetti
- 4 oz thick-cut bacon, chopped
- 1 lb ground beef 85–90% lean works best
- 1 tbsp olive oil
- 1 cup chopped onion
- 1 tbsp minced garlic
- 2 tbsp tomato paste
- 28 oz crushed tomatoes
- 1 cup beef broth low sodium if possible
- 1 tbsp Worcestershire sauce
- 2 tsp hot sauce adjust to taste
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp kosher salt plus more for pasta water
- 0.5 tsp black pepper freshly ground
- 1.5 cup shredded sharp cheddar divided
- 0.5 cup sliced green onions for garnish
- 0.25 cup finely chopped jalapeño optional, for heat
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil.
- Cook spaghetti until al dente. Reserve 1/2 cup pasta water and drain.
- Crisp the bacon in a large skillet over medium heat. Transfer to a plate.
- Pour off excess fat, leaving about 1 tablespoon in the pan. Add olive oil if needed.
- Brown the ground beef over medium-high heat, breaking it up as it cooks. Season with salt and pepper.
- Stir in onion and cook until softened, about 4 minutes. Add garlic and cook 30 seconds.
- Mix in tomato paste and cook 1 minute, stirring to coat the beef.
- Add crushed tomatoes, broth, Worcestershire, hot sauce, paprika, and chili powder. Simmer 10 minutes.
- Toss spaghetti with the sauce, adding a splash of pasta water to loosen as needed.
- Fold in half the bacon and half the cheddar until melty.
- Serve topped with remaining bacon, cheddar, green onions, and jalapeño if using.
Notes
For a creamier finish, stir in 2–3 tablespoons of sour cream or a splash of heavy cream before serving. Swap cheddar with pepper jack for extra spice, or add canned corn for a subtle sweetness. Leftovers keep well refrigerated up to 4 days; reheat gently with a splash of water.
This recipe is an original creation inspired by classic Cowboy Spaghetti Recipe flavors. All ingredient ratios and instructions are independently developed.