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One-Pot Cowboy Spaghetti

Forget endless dishes! This One-Pot Cowboy Spaghetti delivers maximum flavor with minimum fuss. It's a hearty, smoky, and slightly spicy meal with bacon, ground beef, tomatoes, and cheese, all cooked together in a single pot for easy weeknight magic.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 6 strips bacon Use good quality bacon, crumbled after cooking
  • 1 onion diced small
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 1 lb ground beef 85% or 90% lean preferred
  • 1.5 cups beef broth
  • 2 tsp Worcestershire sauce
  • 2 tsp hot sauce or to taste
  • 8 oz spaghetti noodles break in half
  • 1 can diced tomatoes with green chiles 10 ounce, such as Ro-Tel Original
  • 1 can fire roasted tomatoes 14.5 ounce, do not drain
  • 1 can tomato sauce 4 ounce
  • 1/2 cup sharp Cheddar cheese shredded
  • 3 green onions sliced, for garnish

Equipment

  • Large pot or heavy-bottomed skillet
  • Lid for pot
  • Paper towels
  • Spoon or Spatula

Method
 

  1. Step 1: Crisp the bacon. Grab your largest cast iron skillet or a heavy-bottomed pot. Lay the bacon strips in there and cook them over medium-high heat. Flip 'em occasionally until they're just getting crisp, about 7 minutes. Lift the bacon out onto a plate lined with paper towels to drain. Keep that bacon grease in the pot! When the bacon's cool enough, crumble it up – some big pieces, some small – and set it aside.
  2. Step 2: Sauté the aromatics. Lower the heat a touch if your pot is screaming hot. Toss the diced onion into that beautiful bacon grease. Stir it around and cook until it's softened and looks a little translucent, about 3 minutes. Now, add your minced garlic, salt, and pepper. Give it another stir and cook for just about 30 seconds until you can really smell that garlic – mmm! Don't let it burn.
  3. Step 3: Brown the beef. Add the ground beef to the pot with the onions and garlic. Break it up with your spoon and cook, stirring as needed, until it's all crumbly and no longer pink. This usually takes about 5 minutes. Drain off any excess grease if there's a ton, but leaving a little adds flavor. Turn the heat down to medium-low. Pour in the beef broth, Worcestershire sauce, and your hot sauce (start with 2 teaspoons!). Stir everything together. Now, grab about half of your crumbled bacon and stir that into the meat sauce. Save the other half for later!
  4. Step 4: Add the pasta & tomatoes. This is where the magic happens! Break your spaghetti noodles in half right over the pot. Scatter them around, trying to make sure they're not all clumped together. They don't need to be submerged yet. Pour the can of diced tomatoes with green chiles, the can of fire-roasted tomatoes (liquid and all!), and the can of tomato sauce right over the top of the noodles. Don't stir yet! Trust me on this. Put a lid on your pot and let it cook for 20 minutes.
  5. Step 5: Finish it off. After 20 minutes, carefully remove the lid (watch out for steam!). Now you can give everything a good stir to combine the cooked pasta with the rich sauce. If it looks a little dry, you can add a splash more broth or water, but it should be just right. Smooth out the top of the mixture so it's relatively even. Scatter the shredded Cheddar cheese all over the surface. Sprinkle the remaining crumbled bacon over the cheese. Pop the lid back on for about 5 minutes, or until that cheese is gloriously melted and gooey.
  6. Step 6: Serve it up! Take the lid off. Sprinkle those fresh green onions over the top for a pop of color and freshness. Serve immediately while it's hot and cheesy!

Notes

Substitutions & Additions: You can swap ground beef for ground turkey, pork, or Italian sausage. Try different cheeses like Monterey Jack, Pepper Jack, or a Mexican blend. Add diced bell peppers, corn, or drained black beans for extra veggies. Control the heat by adjusting the hot sauce or adding red pepper flakes. Regular diced tomatoes can replace fire-roasted, but the flavor will be different.
Tips for Success: Use a pot large enough to hold everything (5-6 quart works well). Do not stir when adding the spaghetti and tomatoes initially; covering allows steaming for even cooking. After the covered cooking time, check pasta for doneness; add more liquid if needed. Cook bacon to just slightly crisp initially as it will crisp more as it cools and is added back.
Storage: Let cool completely, transfer to an airtight container. Stores in the refrigerator for 3-4 days. Reheat individual portions in the microwave or gently on the stovetop, adding a splash of water or broth to loosen the sauce if needed.