Best 4 Cowboy Spaghetti Recipes
**Cowboy Spaghetti: A Flavorful Fusion of Western and Italian Cuisine**
Indulge in a culinary adventure with Cowboy Spaghetti, a tantalizing dish that seamlessly blends the bold flavors of the Wild West with the rustic charm of Italian cooking. This hearty and flavorful one-pot meal is a symphony of textures and tastes, featuring tender spaghetti tossed in a rich and savory tomato sauce, succulent ground beef, and a medley of colorful vegetables. It's a dish that will satisfy even the most discerning palate and is perfect for a casual family dinner or a fun gathering with friends.
**Recipe Variations:**
1. **Classic Cowboy Spaghetti:** This is the traditional version of the dish, featuring spaghetti, ground beef, tomatoes, onions, and bell peppers. It's a simple yet delicious meal that's sure to become a family favorite.
2. **Spicy Cowboy Spaghetti:** For those who love a bit of heat, this version adds a kick of spice with the addition of chili powder, cayenne pepper, and crushed red pepper flakes.
3. **Veggie Cowboy Spaghetti:** A vegetarian twist on the classic, this recipe replaces the ground beef with a variety of vegetables, such as mushrooms, zucchini, and carrots. It's a healthy and flavorful option for those who prefer a meatless meal.
4. **One-Pot Cowboy Spaghetti:** This version is perfect for busy weeknights or camping trips. It cooks everything in one pot, making it easy to prepare and clean up.
5. **Slow-Cooker Cowboy Spaghetti:** For a hands-off approach, try this slow-cooker version. Simply combine all the ingredients in your slow cooker and let it work its magic. You'll have a delicious and comforting meal ready when you get home from work or a day of outdoor adventures.
COWBOY SPAGHETTI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente or with a bite to it.
- Heat a deep skillet over medium-high heat. Add extra-virgin olive oil and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3 to 4 minutes. Add onions, garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Add 1/2 cup beer and deglaze the pan. Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce.
- Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon
COWBOY SPAGHETTI WITH CHEESE SAUCE - RACHAEL RAY
I saw Rachael Ray make this on her show and I thought it looked delicious. I made it tonight and it was OUTSTANDING. The jalapenos definitely add a lot of spice to the cheese sauce, so if you have little ones you may want to remove some of the sauce and keep it separate for them before you add the peppers. The only change I made is that I added 2 cans of drained pinto beans. Rachael says this serves 4, but I think it serves 8 easily.
Provided by LizP5885
Categories Stew
Time 45m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Bring a pot of water to a boil. Add a generous amount of salt, then the pasta and cook spaghetti until al dente according to package directions.
- Heat a deep skillet over medium-high heat. Add olive oil and bacon. Brown and crisp bacon, about 5 minutes, then remove with a slotted spoon to a paper towel-lined plate and reserve. Drain off a little excess fat if necessary but leave just enough to coat the bottom of the skillet. Add the sirloin and crumble it with a wooden spoon as it browns, 3-4 minutes. Add the onions and garlic, and season with salt, pepper, hot sauce, Worcestershire, chili powder and cumin.
- Cook for another 5-6 minutes. Add the beer, cook for 1 minute more then add tomatoes and tomato sauce. Bring up to a bubble and continue to cook for 5 minutes.
- While the meat sauce is cooking, make the cheese sauce: Heat a small sauce pot over medium heat and add butter. When the butter melts, stir in the flour and cook for 1 minute. Whisk in the chicken stock and then the milk. Thicken for 2 minutes then stir in the cheese and melt, for another 2 minutes. Stir in the jalapenos and scallions. Season with a little salt and pepper.
- Drain spaghetti, add to the meat sauce and combine.
- Pour into a large serving bowl and pour the cheddar cheese sauce over the top.
Nutrition Facts : Calories 585.1, Fat 26.1, SaturatedFat 13.3, Cholesterol 88.8, Sodium 731.7, Carbohydrate 54.7, Fiber 3.8, Sugar 5.8, Protein 31.4
COWBOY SPAGHETTI BAKE
Double up this meat-lover's recipe and set one aside for quick freezing. With bacon, jalapeños, ground beef and cheese, this dish satisfies even the hungriest appetite.
Provided by Cindy Rahe
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat large stockpot of water to boiling. Once water is boiling vigorously, add generous dash of salt and the spaghetti. Cook about 3 minutes less than cooking time stated on box. Drain; return to stockpot. Toss spaghetti with a drizzle of olive oil; set aside.
- Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with olive oil cooking spray.
- In deep 10-inch skillet, cook bacon over medium-high heat until crisp. Using slotted spoon, remove bacon from skillet; drain on paper towel-lined plate. Set bacon aside.
- Pour off all but 2 teaspoons bacon drippings from skillet. Add onion and diced chiles to drippings; sauté over medium heat about 2 minutes. Add beef; cook 8 to 10 minutes, stirring occasionally, until browned and thoroughly cooked. Add chili powder and dash salt; stir to combine. Stir in tomatoes. Heat to a simmer. Taste sauce for salt; add more if needed. Cover; simmer 15 minutes longer. Remove from heat.
- Add sauce to spaghetti in stockpot; toss. Spread in baking dish. Top with cheese, green onions, pickled chiles and reserved bacon.
- Bake 15 to 20 minutes or until cheese is melted and bubbly.
Nutrition Facts : Calories 430, Carbohydrate 60 g, Cholesterol 45 mg, Fat 1/2, Fiber 4 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 7 g, TransFat 0 g
COWBOY SPAGHETTI
Steps:
- Bring a large pot of water to a boil. Salt the water and add the spaghetti. Cook the pasta to al dente, with a bite to it. Drain the spaghetti.
- Heat a deep skillet over medium-high heat. Add the EVOO and bacon. Brown and crisp the bacon for 5 minutes, then remove with a slotted spoon to a paper-towel-lined plate. Drain off a little excess fat from the skillet if necessary, leaving just enough to coat the bottom. Add the beef and crumble it as it browns, 3 to 4 minutes. Add the onions and garlic and stir into the meat. Season the meat with salt and pepper, hot sauce, and Worcestershire. Cook for 5 to 6 minutes more, then stir in the tomatoes and tomato sauce.
- Add the hot spaghetti to the meat and sauce and combine. Adjust the seasonings and serve up the pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with the scallions.
Tips:
- Use a large pot or Dutch oven to ensure there is enough space for the pasta and sauce to cook without overcrowding.
- Cook the pasta according to the package instructions, but reduce the cooking time by a minute or two to ensure the pasta is al dente.
- Do not rinse the pasta after cooking, as this will remove the starch that helps the sauce adhere to the pasta.
- Brown the ground beef and sausage in a large skillet over medium heat until the meat is cooked through and no longer pink. Drain any excess grease.
- Add the onion, green pepper, and garlic to the skillet with the meat and cook until the vegetables are softened.
- Stir in the tomatoes, tomato sauce, tomato paste, chili powder, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
- Add the cooked pasta to the sauce and stir to combine. Serve immediately, topped with grated Parmesan cheese and chopped fresh parsley.
Conclusion:
Cowboy Spaghetti is a hearty and flavorful dish that is perfect for a quick and easy weeknight meal. The combination of ground beef, sausage, vegetables, and spices creates a delicious sauce that is sure to please everyone at the table. This dish is also a great way to use up leftover pasta. Serve with a side of garlic bread or salad for a complete meal.
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