This cowboy spaghetti is sure to win over everyone with its delightful blend of bacon, cheese, and pasta immersed in a zesty beef and tomato sauce. What makes it even better is that it’s a one-dish wonder, prepared entirely in a cast iron skillet
- Prep Time: 15 min Cooking Time: 240 min
- 4 servings
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound ground beef
- 1 1/2 cups beef broth
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce, or to taste
- 8 ounces spaghetti noodles
- 1 (10 ounce) can diced tomatoes with green chiles (such as Ro-Tel® Original)
- 1 (14.5 ounce) can fire roasted tomatoes
- 1 (4 ounce) can tomato sauce
- 1/2 cup shredded sharp Cheddar cheese
- 3 green onions, sliced, or as needed for garnish
Place bacon in a large cast iron skillet and cook over medium-high heat, turning occasionally, until it reaches a slight crispness, approximately 7 minutes. Transfer the bacon slices to a plate lined with paper towels to drain excess grease. Once cooled, roughly crumble the bacon and set it aside.
In the same skillet with the bacon grease, add the onion and sauté until it softens, about 3 minutes. Introduce the garlic, salt, and pepper, stirring until the garlic releases its fragrance, around 30 seconds.
Incorporate the ground beef, cooking and stirring until it crumbles and loses its pink color, roughly 5 minutes. Reduce the heat to medium-low and add the beef broth, Worcestershire sauce, and hot sauce. Stir in half of the crumbled bacon.
Break the spaghetti noodles in half and distribute them over the ground beef, ensuring they are separated. Pour the tomatoes with green chiles, fire-roasted tomatoes, and tomato sauce over the noodles. Cover and cook for 20 minutes.
Uncover the skillet and mix to combine the pasta and sauce. Evenly spread the shredded cheese over the mixture. Sprinkle the remaining bacon on top. Cover and let the cheese melt, approximately 5 minutes. Garnish with green onions and serve promptly.
Tags: Bacon, Minced Meat, Pasta
