Ingredients
Method
Render the bacon
- In a Dutch oven over medium-low heat, cook the bacon until crispy and the fat is rendered. Remove bacon and set aside.
Build the base
- Add butter to the bacon fat. Stir in the cowboy seasoning blend and toast for about 30 seconds until fragrant.
Sauté the veggies
- Add onion, jalapeños, and garlic. Cook until soft and translucent. Once they are golden, translucent squeeze in the lemon.
Brown the meat
- Add ground beef and break it up with a wooden spoon. Cook until browned and fully incorporated.
Boil pasta
- At the same time, cook your spaghetti in salted water. Reserve 1 cup of pasta water before draining.
Bloom the flavor
- Push meat to one side of the pot. Add tomato paste and beef base directly into the fat. Let it cook until darkened and rich (about 1–2 minutes).
Deglaze & combine
- Mix everything together, then add Worcestershire sauce and sprinkle over the flour. Mix until the the flour is well combined.
Build the sauce
- Add fire-roasted tomatoes and pasta water. Bring to a boil, then reduce to a simmer.
Reduce
- Let the sauce simmer until it thickens and reduces by about half.
Finish the pasta
- Add cooked spaghetti directly into the sauce. Toss to coat, then stir in Parmesan until creamy.
Serve
- Top with crispy bacon and extra Parmesan. Serve hot with bread on the side.