Cowboy spaghetti is made with ingredients like bacon and ground beef and combines it with tender spaghetti coated in a deliciously flavored tomato sauce!
Add the chopped bacon to a dutch oven and cook until crispy over medium heat, 8-10 minutes. Stir often. Remove bacon with a slotted spoon and drain on a paper towel. Leave the bacon grease in the pot.
Add the ground beef and onion, crumble the beef, and cook until there is no pink left, stir often, 8-10 minutes. Drain excess grease from the pot.
Add the garlic and stir it in until fragrant, 30 seconds.
Add the crushed tomatoes, Rotel, tomato sauce, beef broth, Worcestershire sauce, hot sauce, salt, and pepper. Stir well to combine.
Bring to a simmer and simmer for 10-15 minutes uncovered; stir often so nothing burns on the bottom. You want to cook out some of the liquid but still be saucy.
While the sauce is simmering, boil the spaghetti and drain well.
Add the spaghetti to the pot and stir to combine, I find tongs help with this step.
Serve immediately with cheddar cheese, green onions, and the crispy bacon on top of each portion.
Video
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
To reheat, do so back in the pot or microwave. You may need to add a splash of water or stock to loosen it up, the spaghetti will absorb a lot of the sauce as it sits. Alternatively, if you know you are not going to eat the whole batch at once, you can serve the sauce over the spaghetti per person, and not mix everything together.
Keep in the fridge for up to 3 days, freeze for up to 3 months.