Cowboy Spaghetti
Trust no one but cowboys to upgrade your spaghetti. Bacon, cheese, and lots of hot sauce make Cowboy Spaghetti a family favorite!
Servings 8 servings
Calories 496kcal
Ingredients
- Salt and freshly ground black pepper
- 1 pound spaghetti
- 1 tablespoon olive oil
- 3 slices bacon
- 1 pound ground beef
- 1 onion chopped
- 4 cloves garlic chopped
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 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
Instructions
- 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 oregano, paprika, 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, tomato sauce, and black beans 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.
Notes
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.
Nutrition
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