Bold and hearty, this Cowboy Spaghetti Recipe mixes ground beef, bacon, fire-roasted tomatoes, cheddar, and pasta into one rustic, flavor-packed meal.
Let me tell you the truth: I didn’t plan to fall in love with this Cowboy Spaghetti Recipe. It kind of… happened. Like most good things in life.
A few weeks ago, I was doing that thing where you stare blankly into the fridge, waiting for inspiration to magically show up between the ketchup bottle and half a lemon that’s been there since the Carter administration. The kids were getting twitchy, I was this close to ordering takeout (again), and all I had was a box of spaghetti, some ground beef, and bacon I bought “just in case.” Sound familiar?
Out of desperation—and possibly a tiny bit of boredom—I remembered seeing something called Cowboy Spaghetti on Pinterest years ago. I didn’t save it. I never save the good ones. But the idea stuck. I threw everything into a skillet, said a small prayer, and hoped for the best.
And folks? The best actually happened.
It was smoky, meaty, cheesy, with just a little heat. The kind of meal that makes you say, “Wait, why don’t I make this more often?” Even my youngest (who has turned down pizza, pizza, for being “too saucy”) went back for seconds. That almost made me tear up, honestly.
Why You’ll Love This Cowboy Spaghetti Recipe?
It’s got personality, that’s what.
Cowboy Spaghetti is like your classic spaghetti, but it just got back from a road trip across Texas. It’s bold. A little rough around the edges. But also warm, satisfying, and strangely comforting—like a good flannel shirt or a country love song that sneaks up on you.
You’ve got bacon doing its smoky thing, beef holding it down, a rich tomato sauce with fire-roasted depth, a kick of Worcestershire and hot sauce (optional, but come on, live a little), and everything topped with melty cheddar cheese. It doesn’t try to be fancy. It just is.
And honestly? That’s kinda what I need most nights.
Ingredient Notes:
I like when recipes don’t ask me to drive 20 minutes for something I’ll never use again. This is one of those recipes.
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Spaghetti: Regular, whole wheat, gluten-free… use what’s in your pantry.
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Olive oil: A little drizzle to keep things smooth.
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Bacon: 4 slices, or 6 if you “accidentally” snack while cooking.
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Ground beef: I usually go lean, but if you’re using regular, just drain the extra grease.
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Onion: Medium, chopped. Doesn’t have to be perfect. I cried the whole way through it anyway.
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Garlic: I use three cloves, but if you’re a garlic lover, go wild.
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Fire-roasted tomatoes: Adds that smoky depth. Regular tomatoes work too, just not as exciting.
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Tomato sauce: To tie the whole saucy situation together.
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Beef broth: Adds a meaty richness.
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Worcestershire sauce: (Fun fact: I still have to Google how to spell this every time.)
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Hot sauce: Optional. But also, kinda not.
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Salt and pepper: You know what to do.
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Cheddar cheese: The melty cherry on top.
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Green onions or parsley: Not essential, but they make you feel like a better cook.
How To Make Cowboy Spaghetti?
You don’t need to be a cowboy or own a cast-iron skillet for this. Just follow the vibe.
Want To Save This Recipe?
Step 1: Cook the Bacon
Grab a big skillet. Toss in chopped bacon. Cook until it’s nice and crispy. Scoop it out and try—try—not to eat half of it. Set aside.
Step 2: Sauté the Onion & Beef
Use those bacon drippings. Toss in your onions, cook until soft. Add the beef. Break it up, brown it, season it a bit. Then add garlic. Cook until your kitchen smells like you might actually know what you’re doing.
Step 3: Sauce It Up
Dump in the tomatoes, tomato sauce, broth, Worcestershire, and hot sauce. Stir it all together. Lower the heat and let it simmer while you pretend to clean up the kitchen.
Step 4: Boil the Pasta
Cook your spaghetti in salted water ‘til al dente. Drain it, but maybe save a splash of the pasta water in case you want to loosen the sauce later.
Step 5: Combine & Melt
Toss the spaghetti into the sauce. Mix it all around. Then add the cheddar. Stir until it’s gooey and glorious. Taste it. Adjust salt if needed. Maybe cry a little at how good it smells.
Step 6: Top & Serve
Crumble that bacon on top. Add green onions or parsley if you remembered to buy them. Dish it up and eat immediately. Seconds encouraged.
Storage Options:
So here’s the thing: It might be even better the next day.
Store it in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave. Add a splash of water or broth if it’s feeling too thick. It’s honestly a great lunch—even cold, in a weird, I’m-too-lazy-to-warm-it-up way.
Freezing? You can. Just freeze the sauce separate from the pasta if possible. Lasts about 2 months.
Variations and Substitutions:
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Swap the meat: Ground turkey or sausage both work. Or mix it up.
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No bacon? Use pancetta. Or skip it. (But why?)
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Different cheese? Mozzarella, pepper jack, Colby—go wild.
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Make it Tex-Mex: Add corn, beans, chili powder, maybe a little lime.
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Vegetarian-ish: Use plant-based meat and veggie broth. Still tasty.
What to Serve with Cowboy Spaghetti?
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Garlic bread: Because it’s the law.
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Simple salad: To make yourself feel balanced.
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Roasted veggies: If you’re really trying to be good.
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Cold beer or sweet tea: I mean… obviously.
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Cornbread: Yeah, it’s unconventional. But trust me—it works.
Frequently Asked Questions:
Can I make it ahead?
Totally. Just keep the pasta and sauce separate ‘til you’re ready to serve.
Can I make it dairy-free?
Yep—use a dairy-free cheese, or just skip it. It’ll still taste great.
My kid hates onions. Can I leave them out?
Sure. Or dice ‘em small and hide them like the sneaky culinary ninja you are.
This Cowboy Spaghetti Recipe isn’t about perfection—it’s about flavor, comfort, and having something hearty on the table that makes people go, “Wait, what is this??” in the best possible way.
Try it out. Tweak it. Make it your own. And if it becomes your weeknight hero like it did for me, shoot me a message or leave a comment. I wanna hear all about it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cowboy Spaghetti Recipe
Ingredients
- 1 pound dry spaghetti
- 1 tablespoon olive oil
- 4 slices bacon chopped
- 1 pound lean ground beef
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 15-ounce can crushed fire-roasted tomatoes
- 1 8-ounce can tomato sauce
- ½ cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce optional
- Salt and freshly ground black pepper to taste
- 8 ounces shredded cheddar cheese
- Chopped fresh parsley or green onions for garnish (optional)
Instructions
Cook the Bacon:
- In a large skillet over medium heat, cook the chopped bacon until it becomes crispy. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate. Set aside. Leave the rendered fat in the pan.
Sauté the Aromatics and Brown the Beef:
- In the same skillet, add the olive oil if needed. Sauté the chopped onion over medium heat until it is soft and translucent, approximately 3–5 minutes. Add the ground beef and cook for 3–4 minutes, breaking it apart with a spoon, until no longer pink. Stir in the minced garlic and cook for an additional 1–2 minutes, until fragrant.
Prepare the Sauce:
- Add the crushed fire-roasted tomatoes, tomato sauce, beef broth, Worcestershire sauce, and hot sauce (if using) to the skillet. Season with salt and pepper. Stir to combine. Reduce the heat to low and allow the sauce to simmer for approximately 10 minutes, stirring occasionally, until slightly thickened.
Cook the Spaghetti:
- Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain well and set aside.
Combine Pasta and Sauce:
- Add the cooked spaghetti to the skillet with the meat sauce. Toss gently to coat the noodles evenly in the sauce. Sprinkle the shredded cheddar cheese over the top and stir until melted and fully incorporated.
Garnish and Serve:
- Divide the pasta among serving plates. Top each portion with the reserved crispy bacon and garnish with chopped fresh parsley or green onions, if desired. Serve immediately.
Notes
- Use certified gluten-free pasta in place of traditional spaghetti.
- Ensure that the beef broth, Worcestershire sauce, and hot sauce are all labeled gluten-free, as these products sometimes contain hidden gluten or are subject to cross-contamination.
- All other ingredients listed are naturally gluten-free, but always verify labels for added safety.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
