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

Scale

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)

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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