Cowboy Spaghetti

Rachel Perlmutter
Rachel PerlmutterCulinary Producer at The Kitchn
I went to college to study art history and journalism, and I spent a lot of my free time cooking and planning dinner parties. So after graduating I went to culinary school with the plan to combine my loves of communication and food. I dove into any experience I could find in my hometown of Houston, Texas –– teaching cooking classes, working in food nonprofits, developing recipes, and even farming. Eventually, I moved to New York to work as a recipe developer and food stylist, including at meal kit companies Marley Spoon and Dinnerly. In my free time, I continue my quest to perfect kolaches and breakfast tacos that taste like home. You’ll find me shopping at the farmers market, having elaborate picnics, or hosting dinner parties that start with crudité and end with a candy plate. Nothing makes me happier than helping create more enthusiastic home cooks — except perhaps a good salad. My favorite way to cook and eat is seasonally, locally, and sustainably. I want to give people the tools and access to do that, too!
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published Sep 12, 2024
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overhead shot of cowboy spaghetti in a large yellow pot
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

A little yee-haw in every bite.

Serves8 to 10

Prep15 minutes

Cook35 minutes

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overhead shot of cowboy spaghetti in a large yellow pot
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

If classic Bolognese sauce and a bowl of chili had a weeknight-friendly baby, it would be this cowboy spaghetti. The smoky sauce is full of ground beef, chili powder, and aromatics that come together quickly for a seriously filling meal. If I was a cowboy, I’d be so pumped to eat this at the end of a long day!

Here it’s all about the toppings. Crispy bacon, crunchy raw scallions, shredded cheddar cheese, and a dollop of sour cream really take it to the next level. Once you stir everything together, the cheese gets melty and the sour cream makes the sauce extra-creamy. My fiancé and I were delighted to eat it for dinner, but even more impressed with how much this made. We had a generous portion of delicious leftovers to reheat throughout the week.

Why You’ll Love It

  • Bacon makes it better. Cook the aromatics in rendered bacon fat for extra smoky flavor, then sprinkle the crispy pieces over each bowl.
  • It’s seriously filling. The beefy sauce, bacon, and ample toppings make this the perfect recipe for a crowd (or delicious leftovers).
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

Key Ingredients in Cowboy Spaghetti

  • Bacon. Crispy bacon makes a delicious topping, and the rendered fat flavors the whole bowl.
  • Ground beef. Browning lean ground beef before you add the sauce gives an extra boost of flavor.
  • Tomatoes. A combination of fire-roasted tomatoes, tomatoes with green chiles, and tomato sauce adds a robust tomato flavor without any extra work.
  • Worcestershire sauce. The umami-rich sauce adds depth without a lengthy cook time.
  • Toppings. Use the same toppings you’d add to a bowl of chili. Scallions, shredded cheddar, and sour cream are the perfect complement.

Helpful Swaps 

  • Take inspiration from Cincinnati chili and add a can of drained kidney or red beans to the sauce.
  • Sauté some thawed frozen corn with the onions and garlic.
  • Swap sour cream for Greek yogurt.
  • You can swap Worcestershire sauce for 1 teaspoon soy sauce and 1 teaspoon fish sauce.
  • This recipe makes a lot of food! Halve everything if you’d like something more in line with 4 to 5 servings.

More Cowboy Recipes to Keep You Full on the Range

Comments

Cowboy Spaghetti Recipe

A little yee-haw in every bite.

Prep time 15 minutes

Cook time 35 minutes

Serves 8 to 10

Nutritional Info

Ingredients

  • 6 slices

    thick-cut bacon (about 5 1/2 ounces)

  • 1

    medium yellow onion

  • 3 cloves

    garlic

  • 1 pound

    lean ground beef

  • 3 teaspoons

    kosher salt, divided, plus more as needed

  • 1/2 teaspoon

    freshly ground black pepper, plus more as needed

  • 1 (about 15-ounce) can

    fire-roasted crushed tomatoes

  • 1 (10- to 15-ounce) can

    diced tomatoes with green chiles, such as Rotel

  • 1 (8-ounce) can

    tomato sauce

  • 1/2 cup

    low-sodium beef broth or water

  • 2 teaspoons

    Worcestershire sauce

  • 1 teaspoon

    hot sauce, such as Crystal or Frank’s RedHot, plus more as needed

  • 1/2 teaspoon

    chili powder

  • 1 pound

    dried spaghetti

  • 3

    medium scallions

  • Shredded cheddar cheese, for serving

  • Sour cream, for serving (optional)

Instructions

  1. Bring a large pot of water to a boil over medium-high heat. Meanwhile, cut 6 thick-cut bacon slices crosswise into 1/2-inch pieces. Place the bacon in a large Dutch oven or heavy-bottomed pot and cook over medium-low heat until browned and crisp, 8 to 10 minutes. Meanwhile, halve 1 medium yellow onion and thinly slice (about 1 1/2 cups). Thinly slice 3 garlic cloves.

  2. Transfer the bacon with a slotted spoon to a paper towel-lined plate; leave the bacon fat in the pot. Increase the heat to medium-high. Add the onion to the pot and cook, stirring occasionally, until starting to soften, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.

  3. Add 1 pound lean ground beef, 1 teaspoon of the kosher salt, and 1/2 teaspoon black pepper. Cook, breaking up the meat with a wooden spoon into bite-sized pieces, until browned and cooked through, 6 to 8 minutes.

  4. Add 1 (about 15-ounce) can fire-roasted crushed tomatoes, 1 (10- to 15-ounce) can diced tomatoes with green chiles, 1 (8-ounce) can tomato sauce, 1/2 cup low-sodium beef broth or water, 2 teaspoons Worcestershire sauce, 1 teaspoon hot sauce, and 1/2 teaspoon chili powder. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the sauce thickens slightly, 10 to 15 minutes.

  5. While the sauce is cooking, add 1 pound dried spaghetti and the remaining 2 teaspoons kosher salt to the boiling water. Cook according to package directions until the pasta is just al dente, 8 to 12 minutes. Meanwhile, thinly slice 3 medium scallions (about 1/4 cup).

  6. When the spaghetti is ready, turn off the heat. Using tongs, transfer the spaghetti into the sauce; it’s OK if some water clings to the pasta. Use the tongs to toss the pasta until evenly coated. If the sauce is too thick, toss in some of the pasta water a few tablespoons at a time. Taste and season with more kosher salt, black pepper, and hot sauce as needed.

  7. Serve topped with the bacon, scallions, shredded cheddar cheese, and sour cream if desired.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Filed in:
Main Dish
Meat
Beef
pasta
dinner