Description
Cowboy Spaghetti is a hearty and flavorful pasta dish combining crispy bacon, seasoned ground beef, aromatic spices, and a robust tomato and kidney bean sauce, all tossed with perfectly cooked spaghetti and topped with sharp cheddar cheese and scallions for a satisfying meal.
Ingredients
Units
Scale
Pasta
- 12 oz. uncooked spaghetti
Meat and Bacon
- 4 thick-cut bacon slices, chopped (about 2 cups)
- 1 lb. ground round
Vegetables and Aromatics
- 1 medium-size (10 oz.) yellow onion, chopped (about 1 1/2 cups)
- 3 medium garlic cloves, finely chopped (about 1 Tbsp.)
- Sliced scallions (for garnish)
Spices and Seasonings
- 1/2 tsp. black pepper
- 2 tsp. kosher salt, divided
- 2 Tbsp. chili powder
- 1 Tbsp. Worcestershire sauce
- 2 tsp. chopped fresh oregano
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. hot sauce
Liquids and Canned Goods
- 1/2 cup (4 oz.) brown ale
- 1 (28-oz.) can whole peeled plum tomatoes, crushed by hand
- 1 (15 1/2-oz.) can dark kidney beans, drained and rinsed
- 1 (8-oz.) can tomato sauce
Dairy
- 3 oz. sharp Cheddar cheese, shredded (about 3/4 cup)
Instructions
- Cook Spaghetti: Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package directions until al dente. Drain the spaghetti and set aside.
- Cook Bacon: While the spaghetti cooks, heat a large Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until browned and crisp, about 11 minutes. Remove the bacon with a slotted spoon onto a paper towel-lined plate to drain. Do not clean the Dutch oven.
- Cook Ground Beef: Increase the heat to medium-high in the Dutch oven. Add the ground round and cook while breaking it up into small pieces with a wooden spoon. Stir occasionally and cook until the beef is browned and no longer pink, about 6 minutes.
- Add Spices and Aromatics: To the beef, add the chopped onion, garlic, black pepper, and 1 teaspoon of the kosher salt. Cook while stirring occasionally until the onion becomes translucent, about 4 minutes. Stir in chili powder, Worcestershire sauce, oregano, cumin, and garlic powder. Cook, stirring constantly, until fragrant, about 1 minute.
- Deglaze and Add Sauce Ingredients: Pour in the brown ale and cook over medium-high heat, scraping the bottom of the Dutch oven to loosen browned bits. Reduce slightly, about 2 minutes. Stir in the crushed whole peeled tomatoes, drained kidney beans, tomato sauce, hot sauce, and the remaining 1 teaspoon salt. Bring the mixture to a simmer over medium-high heat, then reduce heat to medium and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
- Combine Pasta and Sauce: Remove the Dutch oven from heat. Add the drained spaghetti to the sauce and toss thoroughly until the spaghetti is fully coated in the meat sauce.
- Serve: Divide the cowboy spaghetti among plates. Top each serving with the shredded sharp Cheddar cheese, reserved crispy bacon, and sliced scallions for garnish. Serve immediately.
Notes
- Use freshly chopped scallions for a fresh and mild onion flavor topping.
- Brown ale adds depth to the sauce but can be substituted with beef broth or another dark beer.
- Adjust hot sauce level to taste if you prefer more or less heat.
- Do not discard the rendered bacon fat—it adds flavor to the beef and sauce.
- For a gluten-free version, substitute spaghetti with gluten-free pasta.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on stovetop or microwave.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 52 g
- Fiber: 7 g
- Protein: 33 g
- Cholesterol: 75 mg
