Cowboy Spaghetti Recipe

This Cowboy Spaghetti is a rugged, flavor-packed alternative to a traditional Bolognese. By swapping out Italian herbs for chili powder, cumin, and smoked paprika, you transform the dish into something that tastes like a cross between a classic pasta and a hearty bowl of Texas chili. It’s the perfect “pantry-staple” meal for when you want something comforting but with a little more “kick” than usual.

Cowboy Spaghetti

Ingredients:

How To Make Cowboy Spaghetti:

Step 1: The Pasta Prep: Bring a large pot of salted water to a boil. Cook the spaghetti until it is al dente (usually 1/2 minutes less than the box suggests). Drain the pasta and set it aside.

Step 2: Sauté the Base: Heat the olive oil in a large skillet over medium heat. Add the chopped onions and bell pepper, sautéing for 3/4 minutes until they are soft and translucent. Add the garlic and cook for just 30 seconds more.

Step 3: Brown the Beef: Add the ground beef to the skillet. Cook until it is fully browned, using your spoon to break it into small, uniform crumbles. Drain off any excess fat if necessary.

Step 4: Simmer the Sauce: Stir in the diced tomatoes, tomato sauce, and all the spices (chili powder, paprika, cumin, salt, and pepper). Reduce the heat to low and let the sauce simmer for 10 minutes to allow the flavors to deepen and the sauce to thicken.

Step 5: Toss and Serve: Add the cooked spaghetti directly into the skillet with the meat sauce. Toss thoroughly until every strand is coated. Serve hot, topped with plenty of shredded cheddar and a sprinkle of fresh parsley or green onions.