We love pasta in our house. It is usually a quick, easy, and frugal meal that the whole family enjoys.
So, when I recently picked up a used copy of a Rachael Ray cookbook and saw a recipe for Cowboy Spaghetti, I knew that I wanted to try it. It was a little different than your regular spaghetti, but it contained ingredients that I knew my family would love. Not only that, because it was a Rachael Ray recipe, it was quick and easy.
This is actually just inspired by the Rachael Ray recipe, because like all recipes I had to tweak this one a little. I just can’t leave a recipe alone, can you?
My whole family loved this recipe, however my husband was not quite sure what to think at first. He likes to know what he is eating. He will try, and usually like, just about anything, but he does not like to taste something without knowing exactly what it is.
When I told him we were having spaghetti for dinner, he expected spaghetti. So, his first bite or two was not what he expected. In the end he really enjoyed it, but he said I needed to call it something else, so that he does not think it is “regular” spaghetti. I am sure this will be showing up on the menu plan again soon, so I am going to have to come up with a new name. Any suggestions?
- 1 pound spaghetti
- 3-4 slices of bacon, chopped
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic
- 1 teaspoon (or so) of hot sauce
- 1 tablespoon Worcestershire sauce
- 1 (14 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1 cup shredded cheddar cheese
- Cook spaghetti noodles as directed.
- While the noodles are cooking, cook the bacon until crisp. Drain and set aside.
- Brown the ground beef, with the onion, until meat is done and onion is soft, add in garlic the last minute or so.
- Drain meat.
- Combine bacon, meat mixture, hot sauce, tomato sauce, and tomatoes. Cook on low for about 8 minutes or until heated completely through.
- Add cooked pasta to meat mixture.
- Sprinkle with cheese and serve.
This post linked to Tasty Tuesday and Foodie Fridays.