Rachael Ray’s 5-Star, 30-Minute “Cowboy Spaghetti” Is So Flavorful, I Made It Twice This Week

Growing up, my family’s pasta nights usually meant meat sauce. It was reliable, comforting, and utterly delicious but admittedly predictable. As an adult with my own family, I still gravitate toward Bolognese-style sauces, but like to riff on it with Emily Blunt’s ground turkey version, Courtney Cox’s chicken and sausage staple (a steadfast family favorite), and even vegetarian versions. So when I was asked to test Rachael Ray’s Cowboy Spaghetti recipe, I was intrigued, if a little skeptical.

While I love the flavor and texture of super crispy bacon, I don’t find the general flavor of bacon particularly appealing, especially when it’s mixed with other meats. But since it was Ray’s suggestion, I was willing to give it a try.

Get the recipe: Rachael Ray’s Cowboy Spaghetti

This recipe comes together in about 30 minutes — a true Rachael Ray signature — but tastes like it’s been simmering all day. Start by boiling generously salted pasta water. While waiting for that rolling boil, chop the bacon into small pieces and crisp it up in a large, deep skillet for about 5 minutes. Remove the crispy bacon with a slotted spoon and set it aside — this will be your garnish later. Pour out any excess oil (you can save it for later), but leave a light coating behind.

In the same pot, brown your ground sirloin in the bacon-infused oil. I fully admit that the combination of beef and smoky bacon drippings creates a solid flavor foundation for this dish. When the beef is almost cooked through, add a chopped onion and a few fat cloves of garlic, letting them soften and become aromatic as they mingle with the meat. 

Now comes the cowboy part — season the meat well with salt, pepper, hot sauce, and Worcestershire, and once it’s all mixed in, add half a cup of beer to deglaze the pan. I used PBR (Pabst Blue Ribbon) because I had it on hand. The alcohol cooks off quickly, leaving behind subtle, toasty notes that complement the Worcestershire sauce and hot sauce. 

Finally, add the fire-roasted (crushed or chopped) canned tomatoes and tomato sauce. The mix creates a rustic base that clings to the pasta well. Let the sauce simmer for 5 to 10 minutes to thicken and develop flavor. In the meantime, drain your spaghetti and add it directly to the sauce, tossing everything together so each strand gets evenly coated. Serve it with a generous handful of sharp cheddar cheese, a hefty sprinkling of sliced scallions, and those reserved bacon bits. The garnishes are what make this dish. 

Though I wouldn’t have predicted this when I got my assignment, I can confidently say that it’s a keeper. Despite my bacon-averse perspective, the crispy pieces on top, in particular, give each bite more complexity and flavor. The more I think about it, it’s an identifiable Rachael Ray twist and, ultimately, what makes her recipes uniquely satisfying. 

We often associate cheeses like Parmesan and mozzarella with pasta, but the cheddar is perfect here, creating pockets of sharp creaminess throughout the dish. The green onions add a fresh brightness that cuts through the richness, and the bacon adds a welcome salty crunch. My whole family genuinely loved it. My 3-year-old son even requested the leftovers for breakfast the following day, closing his eyes and saying “Mmmm, it’s so good, Mommy” after taking his first bite. And when I sent some over to a neighbor, she texted me back almost immediately to tell me how good it was.

Despite my initial bacon skepticism, I found myself adding extra crispy pieces on top of my second helping. The combination of crispy bacon crumbles, punchy sauce, sharp cheddar cheese, and even sharper onions, really work. I can guarantee we’ll be making it again.

• Add a splash of acid. A bit of pickled jalapeno brine, vinegar, or more hot sauce stirred in at the end brightens the flavors and cuts the richness.
• Go big with the garnishes. The garnishes are what make this dish delectable. Be generous with the green onions, cheese, and crispy bacon bits to take it to the next level — and serve with extra hot sauce if you like a bit of kick.
• Enhance with bacon fat. For even more smoky bacon flavor, reserve a teaspoon of bacon fat and toss it with the drained spaghetti before adding it to the sauce.
• Finish with fresh herbs. Sprinkling chopped fresh cilantro or parsley on top before serving can introduce a fresh, vibrant note and some added nutrients.
• Al dente pasta. Cook the pasta just shy of al dente since it will continue cooking slightly when tossed with the warm sauce.
• Play with the beer. Use a darker beer like a stout, porter, or amber ale for a deeper, maltier sauce. An American or Mexican lager adds subtle toasty notes if you want to keep it mild. No beer? No problem! If you don’t drink alcohol or have beer on hand, broth will work well, too.

Get the recipe: Rachael Ray’s Cowboy Spaghetti

This article originally published on The Kitchn. See it there: Rachael Ray’s 5-Star “Cowboy Spaghetti” Is So Flavorful, I Made It Twice This Week (It Only Takes 30 Minutes!)