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A large white pot filled with delicious One Pot Cowboy Spaghetti, featuring noodles, ground beef, tomatoes, and melted cheese, with a wooden spoon.
Maryam

One Pot Cowboy Spaghetti

This hearty and flavorful One Pot Cowboy Spaghetti brings together seasoned ground beef, vibrant bell peppers, rich tomatoes, and spaghetti, all cooked in a single pot for an easy, crowd-pleasing meal with minimal cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Spaghetti
  • 1.5 lbs ground beef 80/20, or ground turkey
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 large bell pepper green or red, chopped
  • 1 28-oz can crushed tomatoes
  • 1 15-oz can diced tomatoes undrained
  • 4 cups beef broth or chicken broth
  • 1 tsp chili powder
  • 1/2 tsp cumin ground
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper optional, for a kick
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground, or to taste
  • 12 oz spaghetti broken in half
  • 2 cups shredded cheddar cheese or Monterey Jack
For Serving
  • 1/4 cup fresh parsley chopped, optional
  • Sour cream optional

Equipment

  • Large Dutch Oven or Large Pot
  • Wooden spoon or spatula

Method
 

Preparation
  1. Heat olive oil in a large Dutch oven or a large pot over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until fully browned. Drain any excess fat and set aside, leaving about 1 tablespoon of fat in the pot.
  2. Add chopped onion and bell pepper to the pot. Sauté for 5-7 minutes, until the vegetables soften. Stir in the minced garlic and cook for another minute until fragrant.
  3. Return the cooked ground beef to the pot. Stir in the crushed tomatoes, diced tomatoes (with their liquid), beef broth, chili powder, ground cumin, dried oregano, cayenne pepper (if using), salt, and black pepper. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
  4. Break the spaghetti noodles in half and add them to the pot. Stir well to ensure all the spaghetti is submerged in the liquid and separated to prevent clumping.
  5. Reduce the heat to medium-low, cover the pot, and simmer for 15-20 minutes, stirring occasionally (every 5 minutes or so) to prevent sticking, until the spaghetti is tender and most of the liquid has been absorbed. If the sauce becomes too thick before the pasta is cooked, add a splash more broth or water.
  6. Remove the pot from the heat. Stir in the shredded cheddar or Monterey Jack cheese until melted and well combined, creating a creamy sauce.
  7. Ladle the One Pot Cowboy Spaghetti into bowls. Garnish with fresh chopped parsley and a dollop of sour cream, if desired. Serve hot.

Notes

For a vegetarian version, omit the ground beef and use vegetable broth, adding a can of drained and rinsed kidney beans or black beans with the tomatoes for protein. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the sauce.