Description
This Rachael Ray Cowboy Spaghetti is a bold, smoky twist on classic pasta night. Packed with crispy bacon, savory ground beef, fire-roasted tomatoes, and melted cheddar, it delivers deep flavor in just 30 minutes. It is hearty, comforting, and perfect for busy weeknights when you want something exciting yet easy.
Ingredients
Scale
- 12 oz spaghetti
- 6 slices bacon, chopped
- 1 lb ground beef (sirloin preferred)
- 1 small onion, chopped
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- Hot sauce to taste
- 1/2 cup beer (or beef broth)
- 1 can fire-roasted tomatoes
- 1 cup tomato sauce
- 1 cup shredded cheddar cheese
- 3 green onions, sliced
Instructions
- Cook spaghetti in salted water until just shy of al dente. Drain.
- In a large skillet, cook bacon until crispy. Remove and set aside.
- Drain excess grease, leaving a thin layer.
- Add ground beef and cook until browned.
- Add onion and garlic. Cook until softened.
- Stir in Worcestershire sauce, hot sauce, salt, and pepper.
- Pour in beer to deglaze the pan.
- Add tomatoes and tomato sauce. Simmer 5 to 10 minutes.
- Toss cooked pasta with the sauce.
- Serve topped with cheddar cheese, green onions, and bacon.
Notes
Use beef broth instead of beer if preferred. Add bacon at the end to keep it crispy. Adjust spice level with hot sauce to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg