This Cowboy Spaghetti is hearty, smoky, and loaded with bold flavor!!
½ lb bacon, diced
1 lb ground beef
1 cup yellow onion, diced
2 tsp minced garlic
½ tsp salt
¼ tsp black pepper
15 oz tomato sauce
14.5 oz fire roasted diced tomatoes
10 oz diced tomatoes with green chilies
1 tbsp Worcestershire sauce
1 tsp hot sauce
½ lb spaghetti noodles, cooked & drained
1½ cups shredded cheddar cheese (divided)
2 tbsp sliced green onions
1 Cook the chopped bacon over medium heat for 12-14 minutes or until it's crispy. Use a slotted spoon to transfer the cooked bacon pieces to a paper-towel-lined plate. Leave about 1 tbsp of oil in the pan.
2 Turn the heat to the skillet up to medium-high and add the ground beef, diced yellow onion, minced garlic, salt and black pepper. Cook for 5-6 minutes or until the beef is cooked through. Drain any excess fat.
3 Add the tomato sauce, fire roasted diced tomatoes, diced tomatoes with green chilies, worcestershire sauce and hot sauce. Stir to combine.
4 Bring the sauce to a boil, then reduce the heat to medium and simmer for 15-20 minutes or until the sauce reduces and thickens slightly.
5 While the sauce is simmering, cook the spaghetti noodles according to the package directions, until al dente. Drain the noodles.
6 Add the noodles, 1 cup shredded cheddar cheese, and the bacon to the skillet of cowboy spaghetti sauce. Toss to fully combine all the ingredients.
7 Top the skillet of cowboy spaghetti with the remaining shredded cheddar cheese and sliced green onions as a garnish. For extra delicious gooey-ness, you can cover the skillet with the lid for 1-2 minutes to let the cheese melt before serving.