Description
This hearty Cowboy Spaghetti takes a classic dish and gives it a bold, smoky, and slightly spicy twist. Packed with ground beef and the rich flavors of fire-roasted tomatoes and chili spices, this satisfying one-pot-wonder tastes like a delicious cross between spaghetti and a great bowl of chili. It’s a rustic and incredibly satisfying meal destined to become a family favorite.
Ingredients
1 lb spaghetti
1 lb ground beef
1 small yellow onion, chopped
3 to 4 cloves garlic, minced
1 jalapeño, seeded and chopped (optional)
1 (28-ounce) can crushed fire-roasted tomatoes
1 (15-ounce) can diced fire-roasted tomatoes or 1 (10-ounce) can diced tomatoes with green chiles (like Rotel)
½ cup beef broth
1 tbsp Worcestershire sauce
1 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
½ tsp kosher salt
½ tsp black pepper
1 cup shredded sharp cheddar cheese, for serving
2 green onions, sliced, for serving
Instructions
Cook the Spaghetti:
Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve about ½ cup of the pasta water before draining.
Build the Flavor Base:
While the pasta cooks, brown the ground beef in a large Dutch oven over medium-high heat. Add the chopped onion and optional jalapeño, cooking until the onion softens. Drain any excess grease, then stir in the minced garlic and cook for one minute until fragrant.
Simmer the Sauce:
Sprinkle the chili powder, cumin, oregano, salt, and pepper over the beef. Pour in the crushed tomatoes, diced tomatoes, beef broth, and Worcestershire sauce. Bring to a simmer and cook, uncovered, for about 15 minutes, stirring occasionally.
Bring It All Together:
Add the cooked spaghetti to the pot with the sauce and toss until well coated. If the sauce is too thick, add a splash of the reserved pasta water. Serve immediately, topped with shredded cheddar cheese and sliced green onions.
Notes
One-Pot Method:
To make this a true one-pot meal, add the uncooked spaghetti directly to the sauce after simmering. You will need to add about 2-3 cups of extra beef broth. Cover and simmer for 15-20 minutes, stirring occasionally, until the pasta is al dente.
Smoky Bacon Variation:
For an even smokier flavor, cook 4-6 slices of chopped bacon in the pot before browning the beef. Set the cooked bacon aside and crumble it over the finished dish as a garnish.
Make it Spicier:
To increase the heat, leave the seeds in the jalapeño, use a “hot” variety of diced tomatoes with green chiles, or add a pinch of cayenne pepper with the other spices.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 10g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg
Keywords: cowboy spaghetti, spicy pasta, beef spaghetti, one-pot meal, hearty dinner, weeknight dinner, chili spaghetti