Ingredients
Equipment
Method
- In a large skillet or Dutch oven over medium-high heat, add the ground beef and chopped onion. Cook, breaking up the meat with a spoon, until the beef is browned and the onion is softened. Drain off any excess grease.1 pound ground beef, 1 large onion
- Stir in the minced garlic and cook for about 1 minute until fragrant. Be careful not to burn the garlic.2 cloves garlic
- Pour in the condensed tomato soup, undrained diced tomatoes, and beef broth. Add the Worcestershire sauce, chili powder, oregano, and black pepper. Stir everything together well, scraping up any browned bits from the bottom of the skillet.1 (10.75 ounce) can condensed tomato soup, 1 (15 ounce) can diced tomatoes, 1/2 cup beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon chili powder, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper
- Add the broken spaghetti pieces directly into the skillet, ensuring they are mostly submerged in the liquid. If needed, you can add a little more beef broth or water to make sure the pasta is covered.12 ounces uncooked spaghetti, 1/2 cup beef broth
- Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking, especially in the last 10 minutes of cooking.
- Once the pasta is cooked, remove the skillet from the heat and let it stand, covered, for about 5 minutes. This allows the sauce to thicken slightly and the flavors to meld.
- Serve the Cowboy Spaghetti hot, garnished with shredded cheddar cheese and chopped fresh parsley, if desired.1 cup shredded cheddar cheese, chopped fresh parsley
Notes
This is a one-pan meal that simplifies cleanup. Storing and reheating instructions are provided for leftovers.
