Campfire Spaghetti

We eat a lot of pasta in our family…a lot. So I like to find ways to change it up adding vegetables, different sauces, pasta sizes, etc. This is one of our favorites because the flavors taste more like a steak dinner than Italian pasta. The key is to use real bacon and fry it…bacon substitute or others will not taste the same. I adapted this from one of Rachael’s early recipes. Make a large pot and serve with a green salad and dinner is ready!

 Campfire Spaghetti

1 box of spaghetti (16 oz.)

olive oil for the pan

4 slices of good bacon

1 pound of ground turkey

1 yellow onion, chopped

4 cloves of garlic

salt and pepper to taste

2 Tablespoons of Worcestershire sauce

1 (14 oz.) can of diced fire roasted tomatoes

1 (8 oz.) can tomato sauce

1 to 2 cups of sharp cheddar cheese, grated

4 green onions, chopped

Cook spaghetti in a large pot of boiling water according to directions on the box. Drain and set aside. Heat skillet over medium heat and drizzle olive oil in pan, about a tablespoon. Cut up bacon into small chunks. Place in pan and cook bacon until crisp, about 5 to 7 minutes. 

Remove bacon with a slotted spoon and let drain on a papertowel-lined plate. Drain off bacon fat from pan. 

Add ground turkey to the pan and cook until brown and crumbly. Add chopped onion and stir. Next, press peeled garlic cloves through a garlic press and add to the meat mixture. 

Stir to combine. Season the mixture with salt and pepper and add Worcestershire sauce. Simmer for 5 minutes then add tomatoes, tomato sauce, and cooked bacon.  

Pour hot spaghetti into a large serving dish or bowl. Pour hot meat mixture on top and stir slightly to combine. Sprinkle shredded cheddar cheese on top and add chopped onion.