Cowboy Spaghetti

Cowboy Spaghetti

from bellyfull.net
30 min
6 servings

Hearty, filling and topped with cheddar cheese, Cowboy Spaghetti has a warm, smoky flavor thanks to the fire-roasted tomatoes and crispy bacon.

Ingredients

  • 1 pound dry spaghetti
  • 1 tablespoon extra-virgin olive oil
  • 3 slices thick bacon (, diced)
  • 1 pound lean ground beef
  • 1 medium onion (, diced)
  • 3 cloves garlic (, minced)
  • salt and pepper (, to taste)
  • 2 teaspoons sriracha hot sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup low-sodium beef broth
  • 15 ounce can crushed fire roasted tomatoes
  • 8 ounce can tomato sauce
  • 8 ounces shredded sharp cheddar cheese
  • 3 scallions (, diced)

Directions

  1. 1

    Bring a large pot of salted water to boil and cook pasta al dente according to package directions. Drain and set aside.

  2. 2

    In the meantime, heat olive oil in a large, deep, nonstick skillet; swirl to coat. Add in the bacon and cook until brown and crispy. Remove with a slotted spoon to a paper towel-lined plate. Drain off most of the bacon grease, leaving about 1 tablespoon in the skillet.

  3. 3

    Add ground beef and onions to the skillet; sauté, breaking up the beef into crumbles, for about 3 to 4 minutes until it’s browned and no pink remains, and the onions have softened. Drain off grease. Add the garlic and cook until fragrant, about 20 seconds. Season with salt and pepper.

  4. 4

    Stir in the sriracha, Worcestershire, beef broth, fired roasted tomatoes, and tomato sauce. Let gently bubble and simmer for about 6 minutes until thickened slightly.

  5. 5

    Add cooked spaghetti to the skillet with the meat sauce; toss to combine. Taste and adjust any seasonings, if needed.

  6. 6

    Serve pasta in bowls. Grate fresh cheddar cheese over the pasta and sprinkle with scallions and the reserved crisp bacon. Enjoy!