Pasta

Cowboy Spaghetti

If you are like me, then you are probably looking at this wondering what on earth cowboy spaghetti is. I was just browsing around looking for some sort of spaghetti recipe online (because I am adventurous like that), and I came across this recipe from Rachael Ray. Her recipes are usually really quick and yummy so I decided to give it a try!

It turns out that cowboy spaghetti is sort of a mix between chili and spaghetti. It is actually SO GOOD, and I would highly recommend making it for dinner tonight because it only take about half an hour. This is going to be a quick entry without very many pictures because I just didn’t really take the time to do process photos this time around. I didn’t have any difficulties with this recipe, and I didn’t really change much about it. I didn’t measure many of the ingredients so I think I used more hot sauce and Worcestershire than the recipe called for, but that’s about it!
Cowboy Spaghetti
1 lb spaghetti (I never go by measurements for pasta recipes – just use however much you need for the number of people you are serving)
Olive oil (enough to coat bottom of pan)
6 slices bacon, chopped
1 lb lean ground sirloin
1 medium white onion, chopped
3 cloves garlic, minced
Ground black pepper
3 teaspoons Frank’s red hot sauce
1 1/2 tablespoons Worcestershire sauce
1/2 cup beer
1 (14 oz) can crushed fire roasted tomatoes
1 (8 oz) can tomato sauce
Sharp Cheddar cheese
Scallions for garnish (optional)

Cook the spaghetti according to the package directions.

Heat a deep skillet over medium-high heat. Add olive oil and bacon. Brown and crisp the bacon for about 5 minutes and remove with a slotted spoon. Drain off the excess fat, leaving just enough to coat the bottom of the skillet. Add beef and crumble it as it browns for 3 to 4 minutes. Add onions and garlic and stir into the meat. Season the meat with salt and pepper, hot sauce, and Worcestershire. Add the be3er and deglaze the pan. Cook for another 5 to 6 minutes and then stir in the tomatoes and tomato sauce.

Add the spaghetti to the meat and sauce and stir. Add more seasonings if necessary and serve topped with grated cheese, bacon, and scallions (I completely forgot the scallions).

Cowboy Spaghetti
Author: 
Recipe type: pasta
Total time: 
Serves: 4
 
Ingredients
  • 1 lb spaghetti (I never go by measurements for pasta recipes - just use however much you need for the number of people you are serving)
  • Olive oil (enough to coat bottom of pan)
  • 6 slices bacon, chopped
  • 1 lb lean ground sirloin
  • 1 medium white onion, chopped
  • 3 cloves garlic, minced
  • Ground black pepper
  • 3 teaspoons Frank's red hot sauce
  • 1½ tablespoons Worcestershire sauce
  • ½ cup beer
  • 1 (14 oz) can crushed fire roasted tomatoes
  • 1 (8 oz) can tomato sauce
  • Sharp Cheddar cheese
  • Scallions for garnish (optional)
Instructions
  1. Cook the spaghetti according to the package directions.
  2. Heat a deep skillet over medium-high heat. Add olive oil and bacon. Brown and crisp the bacon for about 5 minutes and remove with a slotted spoon. Drain off the excess fat, leaving just enough to coat the bottom of the skillet. Add beef and crumble it as it browns for 3 to 4 minutes. Add onions and garlic and stir into the meat. Season the meat with salt and pepper, hot sauce, and Worcestershire. Add the be3er and deglaze the pan. Cook for another 5 to 6 minutes and then stir in the tomatoes and tomato sauce.
  3. Add the spaghetti to the meat and sauce and stir. Add more seasonings if necessary and serve topped with grated cheese, bacon, and scallions (I completely forgot the scallions).

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