If comfort food had a cowboy hat, it’d be this Cowboy Spaghetti Recipe. It’s that perfect midweek dinner that feels hearty and homey without demanding you become a kitchen ninja. The magic is in how the smoky bacon, savory ground beef, and that punchy chili-infused sauce work their way into the pasta, making every bite a little celebration of flavors.
I first stumbled on this recipe on a chilly evening when I needed something easy but satisfying. Since then, it’s become a family favorite, especially when we want a no-fuss meal that still impresses. Whether you’re feeding a hungry crew or just craving some cozy vibes, this Cowboy Spaghetti Recipe has got you covered.
Why You’ll Love This Recipe
- Hearty & Flavorful: Rich bacon and spices create a comforting sauce that’s deeply satisfying.
- Simple to Make: You probably have most of these ingredients in your pantry already.
- Family Friendly: It’s a crowd-pleaser that’s perfect for busy weeknights or casual get-togethers.
- One-Pot Wonder: Minimal cleanup with all the savory goodness simmered together in one pot.
Ingredients You’ll Need
These ingredients come together to build layers of flavor—from the smoky bacon to the bold spices and the comforting tomato base. Here’s a little about why each one works so well in this Cowboy Spaghetti Recipe.
- Spaghetti: Classic, easy pasta that soaks up all that delicious sauce perfectly.
- Bacon: Choose thick-cut for that perfect crispy texture and smoky punch.
- Ground round: Lean but flavorful beef that browns nicely and keeps the dish hearty.
- Yellow onion: Adds sweetness and depth when sautéed.
- Garlic: Freshly chopped garlic boosts aroma and richness.
- Black pepper and kosher salt: Essential for seasoning and balancing flavors.
- Chili powder: The heart of the “cowboy” spice that warms things up.
- Worcestershire sauce: Adds a subtle tangy, savory note to the sauce.
- Fresh oregano: Brings a fresh herbal kick; if you don’t have fresh, dried works in a pinch.
- Cumin and garlic powder: Ground spices that deepen the heat and aroma.
- Brown ale: This gives the sauce a malty complexity; you can substitute with a mild beer or beef broth if needed.
- Canned whole peeled plum tomatoes: Crushed by hand for a chunky, rustic sauce.
- Dark kidney beans: Adds heartiness and texture, plus good protein and fiber.
- Tomato sauce: Helps thicken and enrich the sauce base.
- Hot sauce: Just a little for that extra kick, adjustable to taste.
- Sharp Cheddar cheese: For melty, gooey topping that adds richness and bite.
- Sliced scallions: Bright, fresh garnish that contrasts the richness.
Variations
I like to tweak this Cowboy Spaghetti Recipe depending on what’s in the fridge or the mood of the day. Feel free to mix things up and make it your own!
- Vegetarian Version: Swap the ground beef and bacon for plant-based crumbles and smoked paprika to keep that smoky depth.
- Spicy Kick: If you like it hotter, add extra hot sauce or a pinch of cayenne pepper—I always double it during football season!
- Cheese Alternatives: Try Pepper Jack or Monterey Jack cheese instead of cheddar for a different melty twist.
- Make it Gluten-Free: Use your favorite gluten-free pasta—you’d hardly notice the difference with all those robust flavors.
How to Make Cowboy Spaghetti Recipe
Step 1: Cook Your Spaghetti
Start by bringing a large pot of salted water to a boil. Pop in the spaghetti and cook it exactly according to the package instructions—usually around 8-10 minutes until al dente. I always taste a strand a minute before the recommended time to make sure it won’t get mushy once tossed with the sauce. Once cooked, drain it and set it aside while you prepare the hearty cowboy sauce.
Step 2: Crisp Up the Bacon
In a large Dutch oven or heavy pot, cook the chopped thick-cut bacon over medium heat until it’s browned and crisp, about 11 minutes. This step infuses your pot with amazing smoky flavor. When done, scoop the bacon out onto a paper towel-lined plate but don’t wipe out the pot—you’ll be cooking your beef right in those bacon drippings, which is flavor gold.
Step 3: Brown the Ground Beef
Turn the heat up to medium-high and add the ground round to the pot. Break it up with a wooden spoon and cook until it’s nicely browned with no pink spots, about 6 minutes. This step seals in the beefy flavor and builds the base of the sauce. Don’t rush it—get that good sear for maximum taste.
Step 4: Add Onions, Garlic, and Spices
Now toss in the chopped onion, garlic, black pepper, and one teaspoon of salt. Cook this mixture, stirring occasionally, until the onions turn soft and translucent—around 4 minutes. Then, sprinkle in chili powder, Worcestershire sauce, oregano, cumin, and garlic powder. Keep stirring constantly for about a minute; you want those spices to wake up and release their aroma fully.
Step 5: Deglaze and Simmer with Liquids
Pour in the brown ale and use your spoon to scrape any flavorful browned bits off the bottom of the pot—that’s where the magic bubbles come from! Let this reduce slightly for about 2 minutes. Then add the crushed plum tomatoes, kidney beans, tomato sauce, hot sauce, and the remaining teaspoon of salt. Bring everything to a simmer, reduce heat to medium, and cook for five minutes, stirring every now and then until the sauce thickens just right.
Step 6: Combine Pasta and Sauce
Turn off the heat and gently fold in the cooked spaghetti, making sure every strand is coated with that rich cowboy sauce. When serving, pile it high and sprinkle sharp cheddar cheese, reserved crispy bacon, and sliced scallions on top. The cheese melts into the warm noodles, while bacon adds crunch and green scallions bring a fresh pop—trust me, it’s the best combination.
Pro Tips for Making Cowboy Spaghetti Recipe
- Don’t Overcook Your Pasta: I learned the hard way that soggy spaghetti ruins the dish, so always drain when it’s just al dente.
- Save Pasta Water: Keep a splash of pasta water to loosen the sauce if it gets too thick; it helps coat the noodles beautifully.
- Use a Dutch Oven: It distributes heat evenly and lets you cook the bacon and beef in the same pot for maximum flavor layering.
- Don’t Skip Scraping the Pot: Those caramelized bits are gold—deglaze with your ale and watch your sauce flavor jump up several notches.
How to Serve Cowboy Spaghetti Recipe
Garnishes
I always garnish mine with shredded sharp cheddar because it melts perfectly over the hot pasta, plus some crispy bacon bits for crunch. To brighten things up, sliced scallions are a must—they add that fresh, mild onion flavor that cuts through the richness beautifully.
Side Dishes
This recipe is hearty enough to stand on its own, but if you’re feeling fancy, a simple green salad with a tangy vinaigrette or some steamed broccoli pairs nicely to lighten up the plate. Cornbread or crusty garlic bread also feel right at home with the cowboy vibes.
Creative Ways to Present
For a game day or casual gathering, I love serving the Cowboy Spaghetti Recipe in individual cast iron skillets with cheese bubbling on top—it’s rustic, impressive, and keeps everything warm right at the table. Another fun idea is layering it like a lasagna in a casserole dish topped with extra cheese and baked till golden and bubbly.
Make Ahead and Storage
Storing Leftovers
I store any leftover Cowboy Spaghetti in an airtight container in the fridge for up to 3 days. The flavors develop even more overnight, which I actually love. Just keep the cheese toppings separate if you want to maintain their freshness.
Freezing
This recipe freezes well—just skip adding fresh scallions and cheese before freezing. Portion it into freezer-safe containers, and it’ll keep for up to 2 months. When ready to eat, thaw it overnight in the fridge.
Reheating
Reheat leftovers gently on the stove over low heat, adding a splash of water or broth to loosen the sauce. I avoid the microwave because it can dry out the pasta. Once heated, sprinkle fresh cheese and scallions before serving to bring back that fresh feel.
FAQs
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Can I substitute the brown ale in the Cowboy Spaghetti Recipe?
Absolutely. If you don’t have brown ale on hand, a mild beer like lager works great, or you can use beef broth for a non-alcoholic alternative. The ale adds a malty depth, but the dish still turns out rich and tasty without it.
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Is it okay to use dried oregano instead of fresh?
Yes, dried oregano is a fine substitute. Use about one-third the amount of dried as you would fresh since dried herbs are more concentrated. I usually keep fresh on hand, but dried really saves the day when I’m in a pinch!
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How spicy is the Cowboy Spaghetti Recipe?
It’s moderately spiced thanks to chili powder and a dash of hot sauce. If you prefer milder flavors, you can reduce or omit the hot sauce. For more heat, feel free to add cayenne or extra hot sauce to amp up the kick.
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Can I prepare the sauce ahead of time?
Definitely! The sauce actually tastes even better the next day as the flavors meld. Just cook the pasta fresh or keep it separate to avoid it getting mushy when reheating together.
Final Thoughts
This Cowboy Spaghetti Recipe is like a warm hug on a plate—robust, comforting, and unpretentious. Whenever I serve it, friends and family walk away happy and full, asking when I’ll make it again. If you’re looking for a dish that’s both easy and packed with personality, give this recipe a go. You’ll find yourself reaching for it over and over, just like I do.
Print
Cowboy Spaghetti Recipe
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American Southwest
Description
Cowboy Spaghetti is a hearty, flavorful pasta dish combining crispy bacon, savory ground beef, smoky spices, kidney beans, and a rich tomato-based sauce made with brown ale. This filling one-pot meal blends classic southwestern flavors with tender spaghetti, topped with sharp cheddar cheese and fresh scallions for a satisfying dinner that’s perfect for any night of the week.
Ingredients
Pasta
- 12 oz. uncooked spaghetti
Meat & Bacon
- 4 thick-cut bacon slices, chopped (about 2 cups)
- 1 lb. ground round
Vegetables & Aromatics
- 1 medium-size (10 oz.) yellow onion, chopped (about 1 1/2 cups)
- 3 medium garlic cloves, finely chopped (about 1 Tbsp.)
- Sliced scallions, for garnish
Spices & Herbs
- 1/2 tsp. black pepper
- 2 tsp. kosher salt, divided
- 2 Tbsp. chili powder
- 2 tsp. chopped fresh oregano
- 1 tsp. ground cumin
- 1 tsp. garlic powder
Liquids & Sauces
- 1 Tbsp. Worcestershire sauce
- 1/2 cup (4 oz.) brown ale
- 1 tsp. hot sauce
Canned Goods
- 1 (28-oz.) can whole peeled plum tomatoes, crushed by hand
- 1 (15 1/2-oz.) can dark kidney beans, drained and rinsed
- 1 (8-oz.) can tomato sauce
Cheese
- 3 oz. sharp Cheddar cheese, shredded (about 3/4 cup)
Instructions
- Cook spaghetti: Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package directions until al dente. Drain the spaghetti and set it aside.
- Cook bacon: While the spaghetti cooks, heat a large Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until browned and crisp, about 11 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, then set aside. Do not clean the Dutch oven.
- Cook beef: Increase the heat to medium-high. Add the ground round to the Dutch oven, breaking it up with a wooden spoon. Cook, stirring occasionally, until the beef is browned and no longer pink, about 6 minutes.
- Add spices and herbs: Add the chopped onion, garlic, black pepper, and 1 teaspoon of kosher salt to the beef. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Stir in the chili powder, Worcestershire sauce, oregano, cumin, and garlic powder. Cook, stirring constantly, for about 1 minute until fragrant.
- Add ale, tomatoes, and beans: Pour the brown ale into the Dutch oven, stirring to scrape up any browned bits from the bottom. Cook over medium-high heat until slightly reduced, about 2 minutes. Stir in the crushed whole peeled tomatoes, drained kidney beans, tomato sauce, hot sauce, and the remaining 1 teaspoon of kosher salt. Bring the mixture to a simmer over medium-high heat, then reduce heat to medium and cook, stirring occasionally, until the sauce slightly thickens, about 5 minutes.
- Combine spaghetti and meat sauce: Remove the Dutch oven from heat. Add the cooked spaghetti to the sauce and toss until the spaghetti is fully coated. Serve topped with the reserved crispy bacon, shredded sharp Cheddar cheese, and sliced scallions.
Notes
- For a spicier dish, increase the hot sauce or add a pinch of cayenne pepper.
- Substitute brown ale with another dark beer or beef broth if preferred.
- Use gluten-free spaghetti to make the recipe gluten-free.
- Fresh oregano can be replaced with dried oregano (use 1 teaspoon dried) if unavailable.
- Leftover cowboy spaghetti reheats well and can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 7g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
