Food and Recipes Dinner It's Time To Give Cowboy Spaghetti A Twirl 4.7 (3) 3 Reviews If "cowboy spaghetti" makes you think more about spaghetti western movies than tonight's dinner, you wouldn't be alone. But like the movies, this is a recipe you won't soon forget. Cowboy spaghetti is like a much more smoky and savory spaghetti. This is really intended to be a fridge and pantry clean-out type of dish—throw in whatever produce you have (peppers, onions, celery) and canned goods (tomatoes, beans, and veggies). You can't go wrong. By Craig Ruff Craig Ruff Craig Ruff is a dedicated cook and lover of food science. His culinary background comes from culinary school and his time working in restaurants. Southern Living's editorial guidelines Published on August 14, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Jen Causey; Food Stylist: Lauren Odum; Prop Stylist: Julia Bayless Active Time: 35 mins Total Time: 35 mins Servings: 6 Jen Causey; Food Stylist: Lauren Odum; Prop Stylist: Julia Bayless Ingredients 12 oz. uncooked spaghetti 4 thick-cut bacon slices, chopped (about 2 cups) 1 lb. ground round 1 medium-size (10 oz.) yellow onion, chopped (about 1 1/2 cups) 3 medium garlic cloves, finely chopped (about 1 Tbsp.) 1/2 tsp. black pepper 2 tsp. kosher salt, divided 2 Tbsp. chili powder 1 Tbsp. Worcestershire sauce 2 tsp. chopped fresh oregano 1 tsp. ground cumin 1 tsp. garlic powder 1/2 cup (4 oz.) brown ale 1 (28-oz.) can whole peeled plum tomatoes, crushed using your hands 1 (15 1/2-oz.) can dark kidney beans, drained and rinsed 1 (8-oz.) can tomato sauce 1 tsp. hot sauce 3 oz. sharp Cheddar cheese, shredded (about 3/4 cup) Sliced scallions Directions Cook spaghetti: Bring a large pot of salted water to a boil over high. Add spaghetti, and cook according to package directions. Drain spaghetti, and set aside. Jen Causey; Food Stylist: Lauren Odum; Prop Stylist: Julia Bayless Cook bacon: While spaghetti is cooking, cook bacon in a large Dutch oven over medium, stirring occasionally, until browned and crisp, about 11 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon; set aside. Do not wipe Dutch oven clean. Jen Causey; Food Stylist: Lauren Odum; Prop Stylist: Julia Bayless Cook beef: Increase heat in Dutch oven to medium-high. Add ground round; cook, breaking up beef into smaller pieces using a wooden spoon and stirring occasionally, until browned and no longer pink, about 6 minutes. Jen Causey; Food Stylist: Lauren Odum; Prop Stylist: Julia Bayless Add spices and herbs: Add onion, garlic, pepper, and 1 teaspoon of the salt to Dutch oven; cook, stirring occasionally, until onion is translucent, about 4 minutes. Add chili powder, Worcestershire sauce, oregano, cumin, and garlic powder; cook, stirring constantly, until fragrant, about 1 minute. Jen Causey; Food Stylist: Lauren Odum; Prop Stylist: Julia Bayless Add sale, tomatoes, and beans: Stir brown ale into Dutch oven; cook over medium-high, scraping up any browned bits from bottom of Dutch oven, until slightly reduced, about 2 minutes. Stir in tomatoes, kidney beans, tomato sauce, hot sauce, and remaining 1 teaspoon salt. Bring to simmer over medium-high; reduce heat to medium, and cook, stirring occasionally, until slightly thickened, about 5 minutes. Jen Causey; Food Stylist: Lauren Odum; Prop Stylist: Julia Bayless Combine spaghetti and meat sauce: Remove Dutch oven from heat; stir in reserved spaghetti, and toss until spaghetti is fully coated in sauce. Serve topped with cheese, reserved bacon, and scallions. Jen Causey; Food Stylist: Lauren Odum; Prop Stylist: Julia Bayless Rate It Print