Description
Cowboy Spaghetti combines classic comfort with a Western kick. Spaghetti tossed in a rich beef and tomato sauce, topped with melted cheddar and parsley for a smoky, cheesy twist everyone will love.
Ingredients
Scale
- 12 ounces spaghetti
- 1 pound lean ground beef
- 1 (14-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until soft. Stir in garlic and cook for 1 minute.
- Add ground beef to the skillet and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Stir in tomato paste, Worcestershire sauce, diced tomatoes, salt, and pepper. Simmer for 10–15 minutes until thickened.
- Add cooked spaghetti to the skillet and toss until coated with sauce.
- Sprinkle shredded cheddar cheese over the top, cover, and let it melt for a minute.
- Garnish with chopped parsley and serve hot.
Notes
- Cook the pasta al dente so it doesn’t get mushy when mixed with sauce.
- Use freshly grated cheddar for the smoothest melt.
- Add smoked paprika or chili flakes for a spicy cowboy twist.
- Leftovers taste even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg