Cowboy Spaghetti
A hearty spaghetti dish with ground beef, bacon, and a spicy tomato sauce, topped with cheddar cheese.
Ingredients
For the Sauce
- ½ pound bacon, cut into ½ inch diced pieces yield approximately ¾ cup cooked bacon
- 1 pound ground beef 85%-15% fat content
- 1 cup yellow onion, diced
- 2 teaspoons minced garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 15 ounces tomato sauce
- 14.5 ounces fire roasted diced tomatoes
- 10 ounces diced tomatoes with green chilies Rotel original brand
- 1 tablespoon worcestershire sauce
- 1 teaspoon hot sauce
For the Pasta
- ½ pound spaghetti noodles cooked and drained according to package directions
For Garnish
- 1 ½ cups shredded cheddar cheese divided (1 cup mixed into the sauce and ½ cup to garnish)
- 2 tablespoons finely sliced green onions scallions
Instructions
- Cook the bacon in a large skillet over medium heat until crispy. Remove and set aside, leaving the drippings in the pan.
- Add the ground beef to the skillet with the bacon drippings. Cook until browned, breaking it into small pieces.
- Add the diced onion and minced garlic to the skillet. Cook until the onion is soft.
- Stir in the salt, black pepper, tomato sauce, fire roasted diced tomatoes, diced tomatoes with green chilies, Worcestershire sauce, and hot sauce. Simmer for 10 minutes.
- Mix in the cooked spaghetti noodles and 1 cup of shredded cheddar cheese until well combined.
- Garnish with the remaining ½ cup of cheddar cheese, cooked bacon, and sliced green onions.
Notes
For extra spice, use hot Rotel tomatoes or add more hot sauce.