Dutch Oven Cowboy Spaghetti

Ingredients

• 1 lb ground beef (or, see alternatives below)
• 6 slices bacon, chopped
• 1 small onion, diced
• 3 cloves garlic, minced
• 15 oz can crushed fire-roasted tomatoes
• 10 oz can Rotel (diced tomatoes with green chiles)
• 8 oz can tomato sauce
• ½ cup beef broth
• 1 tbsp Worcestershire sauce
• 1 – 2 tsp hot sauce (optional)
• ½ tsp kosher salt
• ½ tsp black pepper
• 1 lb spaghetti
• Shredded cheddar cheese, to serve
• Sliced green onions, to serve

Instructions

1. Cook bacon: Add the chopped bacon to a Dutch oven and cook until crispy over medium heat, 8-10 minutes, stirring often. Remove bacon with a slotted spoon and drain on a paper towel, reserving the grease in the pot.
2. Brown beef and onion: Add the ground beef and diced onion to the reserved bacon grease in the Dutch oven. Cook, crumbling the beef, until there is no pink left, about 8-10 minutes, stirring often. Drain any excess grease.
3. Add garlic: Stir in the minced garlic until fragrant, about 30 seconds.
4. Make the sauce: Stir in the crushed fire-roasted tomatoes, Rotel, tomato sauce, beef broth, Worcestershire sauce, hot sauce (if using), salt, and pepper. Stir well to combine.
5. Simmer the sauce: Bring the sauce to a simmer and cook uncovered for 10-15 minutes, stirring often to prevent sticking. The sauce should thicken slightly but still be saucy.
6. Cook and combine spaghetti: While the sauce is simmering, boil the spaghetti according to package directions, then drain well.
7. Combine and serve: Add the cooked spaghetti to the Dutch oven with the sauce and stir to combine. Tongs can be helpful for this step. Serve immediately, topped with shredded cheddar cheese, sliced green onions, and the reserved crispy bacon.

Recipe Notes

• Preventing sticking: Since tomatoes are acidic, stir the pasta frequently while cooking to prevent sticking to the bottom.
• One-pot convenience: You can potentially cook the spaghetti directly in the sauce, but ensure the pasta is fully submerged in the liquid by adding extra broth or water if needed. Simmer until the pasta is tender and most of the liquid is absorbed.

Protein alternatives

• Ground Turkey or Chicken: For a leaner alternative, substitute ground turkey or chicken for the ground beef.
• Sausage or Chorizo: Add a kick of spice and flavor by using sausage or uncased Mexican-style chorizo instead of ground beef.
• Turkey Bacon or Pancetta: Replace regular bacon with turkey bacon for a lighter option, or use pancetta for a richer flavor profile.