Ranch-Style Spaghetti Recipe
This Ranch-Style Spaghetti is a bold, flavor-packed twist on classic Bolognese. Swapping Italian herbs for chili powder, cumin, and smoked paprika gives it a taste somewhere between traditional pasta and a hearty Texas chili. It’s the ultimate pantry-friendly comfort meal with a little extra kick.
Ranch-Style Spaghetti
Ingredients
| Ingredient | Amount |
|---|---|
| Spaghetti | 12 oz |
| Ground beef | 1 lb |
| Diced tomatoes | 1 (14½ oz) can |
| Tomato sauce | 1 (8 oz) can |
| Onion, finely chopped | 1 medium |
| Bell pepper (any color), diced | 1 |
| Olive oil | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Chili powder | 1 teaspoon |
| Smoked paprika | 1 teaspoon |
| Cumin | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Salt | 1/2 teaspoon |
| Shredded cheddar cheese (optional) | 1/2 cup |
| Fresh parsley or green onions | For garnish |
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook spaghetti until al dente (usually 1–2 minutes less than package directions). Drain and set aside.
Step 2: Sauté Vegetables
Heat olive oil in a large skillet over medium heat. Add onions and bell pepper, cooking 3–4 minutes until soft and translucent. Stir in garlic and cook another 30 seconds.
Step 3: Brown the Beef
Add the ground beef to the skillet and cook until fully browned, breaking it into small crumbles. Drain excess fat if needed.
Step 4: Simmer the Sauce
Stir in diced tomatoes, tomato sauce, chili powder, smoked paprika, cumin, salt, and black pepper. Reduce heat to low and simmer 10 minutes to thicken and deepen the flavors.
Step 5: Combine and Serve
Toss the cooked spaghetti with the sauce until well coated. Serve hot with shredded cheddar and a sprinkle of fresh parsley or green onions.
