Trust no one but cowboys to upgrade your spaghetti. Bacon, cheese, and lots of hot sauce make Cowboy Spaghetti a family favorite!
I tried Cowboy Spaghetti at the suggestion of one of my readers, Linda from Boynton Beach, Florida, and I’m not the least bit sorry I did.
This is the kind of recipe that feels a bit like: Why didn’t I think of this sooner? OBVIOUSLY I should be eating my spaghetti with bacon and hot sauce.
Thank you, Linda, for showing us all the way.
Start by frying some bacon. Set that aside for garnishing later, and then cook your beef and onions in the bacon grease.
You like that sound of that, don’t you?
Add some delicious, saucy ingredients such as garlic, hot sauce, Worcestershire, and beer. Yes, let’s deglaze the pan with beer.
Finally, stir in some fire-roasted crush tomatoes and tomato sauce. Let it simmer for a bit: 10 minutes is enough. Serve over a heap of spaghetti and garnish with bacon, shredded cheese, and scallions.
Cowboy boots = optional.
- Salt and freshly ground black pepper
- 1 pound spaghetti
- 1 tablespoon olive oil
- 3 slices bacon
- 1 pound ground sirloin
- 1 onion chopped
- 4 cloves garlic chopped
- 2 teaspoons hot sauce
- 2 tablespoons Worcestershire sauce
- 1/2 cup beer
- 1 (14 ounce) can crushed fire roasted tomatoes
- 1 (8 ounce) can tomato sauce
- 8 ounces cheddar cheese shredded
- 4 scallions sliced
- Bring 4 quarts water and 1 tablespoon salt to boil. Add pasta and cook until al dente, about 9 minutes. Drain well.
- Meanwhile, heat oil in a skillet over medium-high heat until shimmering. Add bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and reserve.
- Add the beef and onions and cook until browned, about 3 to 4 minutes. Drain off grease if desired. Stir in garlic until fragrant. Add hot sauce, Worcestershire sauce, and salt and freshly ground pepper.
- Whisk in 1/2 cup beer, scraping up the brown bits from the bottom of the skillet. Stir in the tomatoes and tomato sauce and cook 10 minutes. Season to taste with salt and pepper.
- Add the spaghetti to the meat sauce and toss to combine. Serve with a garnish of shredded cheese, reserved bacon, and sliced scallions.