Cowboy Spaghetti recipes
This Cowboy Spaghetti recipe features al dente pasta smothered in a robust, smoky meat sauce. It combines crispy bacon, browned ground sirloin, fire-roasted tomatoes, a hint of beer and hot sauce, creating a deeply flavorful and satisfying dish. Finished with sharp cheddar cheese and fresh scallions, it's a hearty meal perfect for any occasion.
Equipment
- 1 Large Pot For cooking spaghetti
- 1 Large Skillet or Dutch Oven For preparing the meat sauce
- 1 Chef's knife For chopping vegetables and bacon
- 1 Cutting Board For safe and efficient prep work
- 1 Colander For draining cooked pasta
Ingredients
Main
- salt
- freshly ground 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
Instructions
- Bring a large pot of heavily salted water to a boil; cook spaghetti according to package directions until al dente. Drain, reserving about 1 cup of the pasta water.
- While pasta cooks, in a large skillet or Dutch oven, cook the bacon over medium heat until crisp. Remove bacon, reserving rendered fat in the pan. Crumble bacon and set aside for garnish.
- Add olive oil and ground sirloin to the skillet. Brown the sirloin, breaking it up with a spoon, until no pink remains. Drain any excessive fat, leaving a small amount for flavor.
- Add chopped onion to the skillet and sauté until softened, about 3-5 minutes. Stir in chopped garlic and cook for another minute until fragrant.
- Deglaze the pan with beer, scraping up any browned bits from the bottom. Allow it to simmer and reduce for 1-2 minutes.
- Stir in hot sauce, Worcestershire sauce, crushed fire-roasted tomatoes, and tomato sauce. Bring the mixture to a gentle simmer.
- Reduce heat to low, cover, and let the sauce simmer for at least 15-20 minutes, allowing flavors to meld. Season generously with salt and freshly ground pepper to taste.
- Add the cooked spaghetti directly to the sauce, tossing to combine thoroughly. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency.
- Stir in most of the shredded cheddar cheese until melted and creamy, reserving some for garnish.
- Serve hot, garnished with the crumbled bacon, remaining shredded cheddar cheese, and sliced scallions.
Notes
To elevate the flavor, ensure bacon is rendered until perfectly crisp, and leave a portion of the rendered fat to brown the ground sirloin, building a deep umami base. The fire-roasted tomatoes are key for a smoky depth; if substituting, consider a pinch of smoked paprika. For the beer, a malty lager or ale will complement the rich sauce best. Don't overcook the spaghetti; al dente is crucial as it will finish cooking in the hot sauce. Integrating some shredded cheddar directly into the sauce just before serving will enhance creaminess. Always taste and adjust seasoning throughout the cooking process, especially after simmering the sauce, to achieve perfect balance. Garnish with fresh scallions and extra cheese for vibrant presentation and a fresh bite.