Cowboy Spaghetti
Yeehaw, comfort food fans! Chef Trips rustles up a hearty Cowboy Spaghetti that’s bold, satisfying, and better for you.This one-pot masterpiece combines crispy bacon, lean beef, and Italian sausage with a zesty tomato sauce, tossed with whole wheat spaghetti and fresh spinach for a nutrient-packed punch. A clever Greek yogurt and milk blend replaces heavy cream, keeping it creamy without the guilt.Topped with olives and melty cheese, this dish is a BEAUTIFUL weeknight dinner winner!
Ingredients
- 6 slices of diced Bacon
- 1 diced Onion
- 1 diced Green pepper
- 4 cloves of minced Garlic
- ½ lb of ground Beef
- 1 lb of Italian sausage
- 3 tsp of kosher Salt divided, plus more as needed
- ½ tsp of ground Black pepper plus more as needed
- 1 tbsp of Tomato paste
- 1 cup of diced Tomatoes
- 16 ounces of canned Tomato sauce
- ¼ to ½ cup of Pasta water to desired thickness
- 1 cup of heavy cream substitute with 1/2 plain Greek yogurt + 1/2 soy or nut milk of choice, whisked well
- 2 tsp of Worcestershire sauce
- 2 tbsp of Oregano to taste
- 1 bag of fresh Spinach
- 1 lb of Spaghetti substitute regular pasta with whole wheat
- 1 cup of sliced/diced Mushrooms
- 1/4 cup of Cheese of choice
- 2 tbsp of Olive oil
- ½ cup of sliced Olives green or black
Instructions
- Bring a large pot of water to a boil over medium-high heat.
- Cut the bacon slices crosswise into 1/2-inch pieces and place in a large Dutch oven or heavy-bottomed pot or wok and cook over medium-low heat until browned and crisp, 8 to 10 minutes.
- Transfer the bacon to a paper towel-lined plate and set aside; leave the bacon fat in the pot.
- Increase the heat to medium-high, then brown the Italian sausage and the ground beef, salt, black pepper, tomato paste and Worcestershire sauce.
- Once most of the pink is gone, mix in the onion, green peppers, tomatoes, and 1 tbsp of oregano to the pot and cook, stirring occasionally, until they start to soften, about 5 minutes.
- Mix in the garlic, cooking until fragrant, about 30 seconds.
- Add the spaghetti and the remaining 2 teaspoons kosher salt to the boiling water. Cook according to package directions until the pasta is just al dente, 8-11 minutes. The spaghetti will finish cooking in the sauce.
- Mix in the mushrooms and olives.
- Add the tomato sauce, mixing well.
- Mix in heavy cream substitute, low-fat Greek yogurt.
- Reduce the heat to a simmer for a few minutes, stirring occasionally until the sauce thickens slightly. (cover, or use a splatter guard)
- When the pot of spaghetti is ready, turn off the heat. Using tongs, transfer the spaghetti into the sauce and toss until evenly coated. If the sauce is too thick, add some pasta water, a few tablespoons at a time, until the desired thickness is reached, then simmer on low heat for a few minutes.
- Taste and season with more kosher salt, black pepper, and oregano as needed.
- Mix often and well.
- Mix in the cheese and bacon.
- Mix in the spinach (it will wilt down in size).
- ENJOY!