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A white bowl of Cowboy Spaghetti with a fork with swirled spaghetti.

Cowboy Spaghetti

Trust no one but cowboys to upgrade your spaghetti. Bacon, cheese, and lots of hot sauce make Cowboy Spaghetti a family favorite!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 496kcal


  • 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.


This recipe was sent in by one of my lovely readers, Linda from Boynton Beach, Florida. She originally found it in a Rachael Ray cookbook. 


Calories: 496kcal | Carbohydrates: 46g | Protein: 26g | Fat: 22g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 340mg | Potassium: 419mg | Fiber: 2g | Sugar: 3g | Vitamin A: 351IU | Vitamin C: 4mg | Calcium: 241mg | Iron: 3mg