Ingredients
- Spaghetti: 1 lb 450g, cooked al dente according to package instructions
- Bacon: 8 slices chopped
- Ground beef: 1 lb 450g
- Onion: 1 large diced
- Garlic: 3 cloves minced
- Green bell pepper: 1 diced (optional)
- Canned diced tomatoes: 28 oz with juice
- Tomato sauce: 15 oz
- Barbecue sauce: 1/2 cup choose your favorite brand for the best flavor
- Worcestershire sauce: 1 tablespoon
- Red pepper flakes: 1/2 teaspoon adjust to taste
- Salt and pepper: to taste
- Shredded sharp cheddar cheese: 1 cup
- Sliced green onions: for garnish
Instructions
Cook the Bacon:
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In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on paper towels to drain. Leave the bacon grease in the pan.
Brown the Ground Beef:
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Increase the heat to medium-high. Add the ground beef to the skillet with the bacon grease. Cook, breaking it apart with a spoon, until browned and no longer pink. Drain excess fat if necessary.
Sauté the Vegetables:
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Reduce the heat to medium. Add the diced onion, minced garlic, and diced green bell pepper (if using) to the skillet. Sauté until the vegetables are soft and fragrant, about 5 minutes.
Add the Sauces:
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Stir in the diced tomatoes (with juice), tomato sauce, barbecue sauce, Worcestershire sauce, and red pepper flakes. Season with salt and pepper to taste. Bring the mixture to a simmer.
Combine with Spaghetti:
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Add the cooked spaghetti to the sauce, tossing to combine. Let it simmer for a few more minutes so the spaghetti absorbs some of the sauce flavors.
Add Bacon and Cheese:
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Stir in the cooked bacon. Sprinkle the shredded cheddar cheese over the top of the spaghetti and cover the skillet with a lid. Let it sit on low heat until the cheese is melted, about 3-5 minutes.
Serve:
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Serve the Cowboy Spaghetti hot, garnished with sliced green onions on top.