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Cowboy SpaghettiDeborah

This Cowboy Spaghetti is a hearty and smoky meal prepared using a pressure cooker, featuring bacon, ground beef, and a rich tomato sauce all melded together for an American twist on the classic spaghetti.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 654 kcal

Equipment

  • 1 Pressure cooker or large skillet

Ingredients
  

Main ingredients

  • 1 pound dry spaghetti noodles you can swap for another pasta shape if you like
  • ½ pound chopped bacon diced, for that crispy smoky yum
  • 1 pound ground beef about 93% lean to keep some flavor without too much grease
  • 1 medium onion chopped, adds that sweet depth
  • 3-4 cloves garlic minced, gotta have that punch
  • ½ cup beef broth or chicken broth if you want extra flavor
  • 1 tablespoon Worcestershire sauce deepens the taste real good
  • 2 teaspoons hot sauce pick your fave and add more if you like it spicy
  • 16 oz tomato sauce plain but perfect
  • 1 14-oz can fire roasted tomatoes smoky and sweet
  • 8 oz sharp cheddar cheese shredded, the best topping for this dish
  • Green onions sliced for garnish, fresh taste on top

Instructions
 

Instructions

  • Cook your dry spaghetti noodles in salted boiling water until al dente. Drain well and set aside. This keeps the pasta texture just right for the pressure cooker part.
  • Heat a large skillet or your pressure cooker pot on medium-high. Toss in the diced bacon and cook till crispy. Use a slotted spoon to take out the bacon. Leave some bacon grease in the pot cause thats flavor gold.
  • Add your ground beef to the same pot. Break it up and cook till its just browning. You wanna see that good color but no pink left. Drain any extra grease if it seems too much.
  • Toss in chopped onion and minced garlic with the beef. Cook till the onion is soft and garlic smells unreal, about a minute. Stir it all up so it mixes well.
  • Pour in your broth, Worcestershire sauce, and hot sauce. Scrape the bottom with a wooden spoon to get all those brown bits off. That adds a dang good taste to your sauce.
  • Stir in your tomato sauce and fire roasted tomatoes. Let it cook a couple minutes till its hot and kinda thick. Season with salt and pepper how you like.
  • Add the cooked pasta back into the pot with three fourths of the crispy bacon. Give it all a good stir so its combing through the sauce right nice.
  • Close the lid. Lock your cooker and set it for a short pressure cook just enough to warm everything through. When done, let the natural release do its thing so flavors really get cozy together.

Notes

Serve the pasta topped with cheese, green onions, and the reserved bacon. This Cowboy Spaghetti is best enjoyed fresh but leftovers can be stored in the fridge for up to 4 days.