Why This Dish Sticks to Your Ribs
I remember my first bite of this spaghetti. The smoky bacon mixed with rich tomato sauce. It filled the kitchen with an amazing smell. Ever wondered how to turn a simple supper into pure comfort? This dish does just that on a busy weeknight. It brings everyone running to the table.
My First Rodeo in the Kitchen
My first try, I used way too much hot sauce. We all coughed and reached for water! It was a funny moment we still laugh about. Cooking is about trying, even when you mess up. The real joy is sharing the meal, perfect or not. What was your last funny kitchen mistake?
The Magic in the Mix
This dish’s flavor is deep and complex. The crispy bacon gives a salty crunch. The fire-roasted tomatoes add a sweet, smoky note. The creamy cheese melts into the hot noodles perfectly. Which flavor combo surprises you the most here? Is it the bacon with beef, or the spicy tomatoes?
A Taste of Western History
This meal comes from cowboy cooking traditions. Cowboys needed hearty, filling food on the trail. They used canned goods that lasted long trips. *Did you know cowboys often ate similar stews over biscuits?* This recipe is a modern take on that old spirit. It honors a simple, no-fuss way of eating. Share if your family has a history with cowboy food!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Bacon | ½ pound | cut into ½ inch diced pieces (yield approximately ¾ cup cooked bacon) |
| Ground beef | 1 pound | 85%-15% fat content |
| Yellow onion | 1 cup | diced |
| Minced garlic | 2 teaspoons | |
| Salt | ½ teaspoon | |
| Black pepper | ¼ teaspoon | |
| Tomato sauce | 15 ounces | |
| Fire roasted diced tomatoes | 14.5 ounces | |
| Diced tomatoes with green chilies | 10 ounces | Rotel original brand |
| Worcestershire sauce | 1 tablespoon | |
| Hot sauce | 1 teaspoon | |
| Spaghetti noodles | ½ pound | cooked and drained according to package directions |
| Shredded cheddar cheese | 1 ½ cups | divided (1 cup mixed into the sauce and ½ cup to garnish) |
| Green onions (scallions) | 2 tablespoons | finely sliced |
How to Make Rustler’s Rope and Noodle Supper
Step 1 Cook the bacon until it is crispy. Set it aside on a paper towel. Keep just one tablespoon of the bacon grease. This adds a smoky flavor to the beef. Step 2 Brown the ground beef with the onion and garlic. Add the salt and pepper now. Drain any extra fat from the pan. (My hard-learned tip: do not skip draining the fat). Step 3 Pour in all the tomato products and sauces. Stir everything together very well. Let it come to a gentle boil. Then turn the heat down to a simmer. Step 4 Let the sauce cook for about twenty minutes. It will get a little bit thicker. This step makes the flavors come together. It is worth the wait. Step 5 While the sauce cooks, boil your spaghetti noodles. Follow the time on the package. You want the noodles to be firm but tender. Drain them when they are done. Step 6 Add the noodles to your finished sauce. Mix in one cup of cheese and the bacon. Toss it all until it is fully combined. The cheese will get all melty and good. Step 7 Top the dish with the rest of the cheese. Sprinkle on the green onions for color. Cover the pan for a minute to melt the cheese. Then it is ready to serve. What is the best way to add a smoky flavor without bacon? Share below! Cook Time: 35 minutes Total Time: 45 minutes Yield: 4 servings Category: Dinner, PastaThree Tasty Twists on This Supper
Spicy Kick Use spicy ground sausage instead of beef. Add a chopped jalapeño too. This will really warm you up on a cold night. Vegetarian Delight Skip the meat completely. Use a plant-based ground “beef”. Load it up with black beans and corn instead. Cheesy Supreme Stir in cream cheese with the tomato sauce. Use a mix of pepper jack and cheddar. It makes an extra rich and creamy dish. Which twist sounds best to you? Cast your vote in the comments!Serving Your Hearty Pasta Supper
This meal stands strong on its own. A simple green salad is a perfect side. Buttered garlic bread is also a must for dipping. A cold glass of milk is my go-to drink. For a grown-up option, a dark beer pairs nicely. Which would you choose tonight: a cold beer or a glass of milk?
Keeping Your Cowboy Supper
This dish keeps well for busy days. Let it cool before storing. It lasts three days in the fridge. Freeze it for up to three months. Thaw in the fridge overnight before reheating.
Reheat single servings in the microwave. For larger portions, use a skillet. Add a splash of water to keep it saucy. This makes a great batch-cook meal. My family loves finding this ready to go.
Why does this matter? Planning meals saves time and money. It also cuts down on stress during busy weeks. What is your favorite make-ahead meal? Share your top tip with us.
Fixes for Common Hiccups
Is your sauce too thin? Let it simmer a bit longer. This will help it thicken up nicely. Too thick? Just stir in a little water or broth.
Watch the salt because the bacon adds plenty. Always taste before adding more salt. If it’s too spicy, use mild diced tomatoes next time. You can also skip the hot sauce.
Noodles can get mushy if overcooked. Always cook them just until al dente. My grandson calls them ‘perfectly chewy’. Drain them well so your sauce stays thick.
Your Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free spaghetti noodles. Check all your labels to be safe.
Q: How far ahead can I make it? A: You can assemble the sauce two days ahead. Just cook the noodles fresh when you’re ready.
Q: What can I use instead of bacon? A: Try diced ham or smoked sausage. It will still give you that smoky flavor.
Q: Can I use a different cheese? A: Pepper jack or Monterey Jack are great swaps. They melt well and taste delicious.
Q: Can I double this recipe? A: Absolutely. Use a very large pot or Dutch oven. It feeds a hungry crowd perfectly.
Until Next Time
I hope this hearty meal brings joy to your table. It is a true family favorite. I love seeing your kitchen creations. Please share your photos with everyone.
Tag @SavoryDiscovery on Pinterest so I can see your work. Happy cooking! —Elowen Thorn.
