YIPPIE KI-YAY Cowboy Spaghetti

A white bowl filled with western-style spaghetti and topped with sour cream and green onions.

5 from 1 vote

YIPPIE KI-YAY Cowboy Spaghetti

Cowboy spaghetti takes your favorite pasta dinner to a whole new level with smoky bacon, hearty ground beef, and a cheesy, tangy sauce. It's easy, family-friendly, and perfect for busy weeknights!

Prep Time15

Cook Time20

Total Time35

Course: Main Course Pasta

Cuisine: American

Servings: Servings

Calories: 741kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

16 oz. spaghetti uncooked
5 ½ oz. thick-cut bacon slices 6 thick-cut slices chopped (about 5 ½ ounces)
1 lb. ground beef 90% lean meat to 10% fat content
10 oz. medium-size yellow onion chopped (about 1 ½ cups)
3 medium garlic cloves finely chopped (about 1 Tbsp.)
½ tsp. freshly ground black pepper plus more if needed
3 tsp. kosher salt divided, plus more if needed
1 Tbsp. chili powder — add more if you like it spicy
1 Tbsp. Worcestershire sauce
2 tsp. chopped fresh oregano
1 tsp. ground cumin
1 tsp. garlic powder
½ cup 4 oz. brown ale
15 oz. can of fire-roasted tomatoes (crushed)
12 oz diced tomatoes with green chiles, such as Rotel — use the heat factor your family prefers.
15 ½ oz can dark kidney beans drained and rinsed
8 oz can tomato sauce
1 tsp. hot sauce
3 medium scallions sliced
3 oz. Sharp cheddar cheese shredded (about ¾ cup)
Sour cream for serving optional

Instructions

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.
Cook bacon:  While cooking spaghetti, 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 the Dutch oven clean.
Cook beef:  Increase the heat in the Dutch oven to medium-high. Add ground beef to the pan. Cook it, breaking the meat into smaller pieces with a wooden spoon. Stir occasionally until the beef is browned and no longer pink, about 6 minutes.
Add spices and herbs:  Add onion, garlic, pepper, and 1 teaspoon of salt to the Dutch oven; cook, stirring occasionally, until onion is translucent, about 4 minutes.
Add the chili powder, Worcestershire sauce, oregano, cumin, and garlic powder. Cook, stirring constantly, until fragrant, about 1 minute.
 Stir the brown ale into the Dutch oven. Cook over medium-high heat, scraping up any browned bits from the bottom, until slightly reduced, about 2 minutes.
Stir in tomatoes, kidney beans, tomato sauce, hot sauce, and 1 teaspoon salt. Simmer over medium-high heat, then reduce the heat to medium. Cook, stirring occasionally, until it thickens slightly, about 5 minutes.
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.

Notes

👩🏻‍🍳 Tips

Feel free to adjust the heat level by choosing milder or spicier tomatoes with green chiles

Don't rush the bacon-cooking process – those crispy bits will be worth the wait

Use the bacon fat to cook your beef for an extra layer of flavor

Let the ale reduce properly to concentrate its rich taste

Nutrition