A change up from traditional Italian spaghetti and meat sauce, this Cowboy Spaghetti adds in bacon and cheddar cheese for an American twist on a classic.
Looking for more ways to change up your spaghetti routine? Also check out this Baked Spaghetti or this Instant Pot Bolognese Recipe.
If you are Italian, please stop reading because I would hate to offend you – this is a true “Americanized” version of a great Italian food. But all I know is that it’s a great twist on traditional spaghetti!
This Cowboy Spaghetti has become a family favorite since the first time we tried it many years ago. You get a little bit of smokiness from the bacon and the fire roasted tomatoes, plus a little bit of heat from the hot sauce which gives this spaghetti recipe many layers of flavor. Even though the flavors are bold, the kids still love this one and plates get cleaned.
And just like regular spaghetti, the leftovers are my favorite part! So make sure that you make enough so that you can have some on hand for lunch the next day!
More Spaghetti Recipes
Beef and Blue Cheese Baked Spaghetti
Chicken Tetrazzini
Garlic Spaghetti
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Cowboy Spaghetti
Ingredients
- 1 pound dry spaghetti
- salt
- 1/2 lb bacon chopped
- 1 pound ground beef
- 1 medium onion chopped
- 3 to 4 garlic cloves chopped
- ground black pepper
- 2 teaspoons hot sauce
- 1 tablespoon Worcestershire sauce
- 1/2 cup beef stock
- 16 oz tomato sauce
- 1 can (14-ounce) chopped or crushed fire roasted tomatoes
- 8 ounces sharp cheddar
- 4 green onions chopped
Instructions
- Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente, then drain.
- Heat a deep skillet over medium-high heat. Add the bacon and cook until crisp. Remove with a slotted spoon to a paper towel lined plate. Drain off the excess grease, leaving just enough to coat the bottom of the skillet. Add the ground beef and cook until browned, breaking it apart as it cooks. In in the onions and garlic and cook until they are softened, another couple minutes. Season to taste with salt and pepper. Stir in the hot sauce, Worcestershire and beef stock. Cook for another 3-4 minutes, scraping up any browned bits on the bottom of the skillet. Stir in the tomato sauce and tomatoes and cook until completely heated through.
- Add the cooked spaghetti to the sauce and stir to combine. Stir in half of the bacon. Taste and season with more salt and pepper, if needed.
- Serve the pasta topped with the cheese and green onions. Sprinkle the remaining bacon to top of each serving.
Sherry Stevens says
I loved this, I’ve fixed it twice adding rotel and chili ready tomatoes. Shared with neighbors who loved it. Fixing it again for our Halloween get together.
Deborah says
I’m so glad it’s been a hit with you and your neighbors!
Robin says
I was so pleased with this recipe. It was a hit in our home for sure! I made it exactly as written and would not for one second consider myself capable of improving on this in any way, and I’ve been cooking for 47 years!
Thank you, and job well done!
Wayno says
When I first starting making this recipe I was Broke. Still making this recipe to this day in 2020. Feeds alot of kids. It takes start to finish an hour and a half including clean up. It is a keeper in my book.
Rick says
Too salty !
Jenn M says
This is identical to a Rachael Ray recipe that she published in one of her books.
Deborah says
Hi Jenn! I actually saw it on an episode of 30 Minute Meals and it’s cited on the recipe. It’s a great recipe!