Cowboy Spaghetti One Pot (Print Format)

Satisfying bacon and beef spaghetti with melted cheese and a smoky, spicy sauce cooked all in one pot.

# Ingredients:

→ Meats

01 - 6 slices bacon, chopped
02 - 1 lb ground beef (80/20 fat ratio)

→ Vegetables

03 - 1 medium onion, diced
04 - 1 bell pepper (any color), diced
05 - 3 cloves garlic, minced
06 - 1/2 cup sliced green onions (for garnish)

→ Canned Goods

07 - 1 can (14.5 oz) diced tomatoes with juice
08 - 1 can (15 oz) tomato sauce

→ Liquids

09 - 2 cups beef broth
10 - 1 tablespoon Worcestershire sauce

→ Condiments & Spices

11 - 2 tablespoons tomato paste
12 - 1 tablespoon chili powder
13 - 1 teaspoon smoked paprika
14 - 1 teaspoon ground cumin
15 - 1/2 teaspoon cayenne pepper (adjust to taste)
16 - 1 teaspoon salt
17 - 1/2 teaspoon black pepper

→ Pasta

18 - 12 oz spaghetti, broken in half

→ Cheese

19 - 2 cups shredded cheddar cheese (or Mexican blend)

→ Optional Toppings

20 - Pickled jalapeños
21 - Sour cream
22 - Hot sauce

# Steps:

01 - Cook chopped bacon over medium heat in a large pot until crispy and fat is rendered. Remove bacon with a slotted spoon, leaving the fat in the pot.
02 - Increase heat to medium-high. Add ground beef to bacon fat. Let it brown undisturbed for 3-4 minutes, then break up and flip. Season with salt and pepper. Continue cooking 3-4 more minutes until caramelized.
03 - Add diced onion and bell pepper to the beef. Cook for 5 minutes until softened and onions are translucent. Stir in minced garlic and cook 1 minute until fragrant without burning.
04 - Stir in tomato paste and cook for 1 minute to concentrate flavor. Add diced tomatoes with juice, tomato sauce, beef broth, and Worcestershire sauce. Stir to combine.
05 - Incorporate chili powder, smoked paprika, cumin, cayenne pepper, salt, and black pepper into the sauce. Stir thoroughly and adjust seasoning to taste.
06 - Add broken spaghetti to the pot, submerging as much as possible in the sauce. Bring to a boil.
07 - Reduce heat to medium-low, cover, and simmer for 12-15 minutes. Stir every 3-4 minutes to prevent sticking. Let pasta absorb the sauce flavor and cook until al dente.
08 - Remove pot from heat. Stir in 1.5 cups shredded cheese and most reserved bacon, allowing cheese to melt and create a creamy texture.
09 - Sprinkle remaining 0.5 cup cheese and reserved bacon on top. Cover and let sit 2-3 minutes to melt cheese. Optionally, broil for 2 minutes for browned cheese crust.
10 - Top with sliced green onions and optional pickled jalapeños. Serve directly from the pot with optional sour cream and hot sauce.

# Tips:

01 - Break spaghetti before cooking to ensure even cooking and prevent tangling.
02 - Stir frequently during simmer to avoid pasta sticking to the pot.
03 - Add extra broth or water if pasta absorbs liquid before fully cooked.
04 - Letting the dish rest 5 minutes after cooking enhances sauce thickness and melds flavors.
05 - Use fresh minced garlic for best flavor; avoid garlic powder.

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