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Cowboy Pork Spaghetti


  • 12 oz spaghetti pasta
  • 1 lb ground pork
  • 1 yellow onion diced (I prefer Vidalia)
  • 3 cloves garlic minced
  • 15 oz can of tomato sauce
  • 1 cup shredded cheddar cheese
  • 1/4 cup bacon chopped (about 3-4 slices)
  • 4 green onions diced
  • 1 tbsp Worcestershire
  • 1 tbsp hot sauce I use Tabasco
  • salt and pepper to taste
  • 2 tbsp olive oil
  • Optional: in Rachael Ray's version she adds 1/2 cup beer!


  • Add 1 tbs olive oil to a skillet and heat to medium.
  • Add onions and saute until almost translucent, about 5 minutes.
  • Then add additional olive oil if needed and the garlic and salt and pepper.
  • Stir continually so the garlic does not burn.
  • While the onions cook, add the ground pork to a deep skillet over medium heat.
  • Crumble and cook until no longer pink, then drain.
  • Add the onion mixture to the cooked pork, then add tomato sauce.
  • Turn heat to low and add Worcestershire, hot sauce, and additional salt and pepper then let simmer for 10 minutes.
  • Bring a pot of salted water to a boil then add pasta and cook according to package, about 11 minutes. Then drain and add to the tomato sauce mixture.
  • Mix in 3/4 cup shredded cheddar cheese to the sauce and it's ready to serve!
  • Top off each spaghetti serving with a sprinkle of bacon, cheese, and green onions.