Ranch-Style Spaghetti Recipe
This ranch-style spaghetti puts a bold, Southwestern spin on traditional meat sauce. Instead of classic Italian herbs, it leans on chili powder, cumin, and smoked paprika, creating a flavor that sits comfortably between pasta night and a comforting bowl of chili. It’s a simple, pantry-friendly dinner with just enough heat to keep things interesting.
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, diced | 1 |
| Olive oil | 2 tbsp |
| Garlic, minced | 2 cloves |
| Chili powder | 1 tsp |
| Smoked paprika | 1 tsp |
| Ground cumin | ½ tsp |
| Black pepper | ¼ tsp |
| Salt | ½ tsp |
| Shredded cheddar cheese (optional) | ½ cup |
| Fresh parsley or green onions | For garnish |
Instructions
1. Cook the Spaghetti
Bring a large pot of well-salted water to a boil. Cook the spaghetti until just tender, then drain and set aside.
2. Soften the Vegetables
Heat the olive oil in a wide skillet over medium heat. Add the onion and bell pepper and cook for 3–4 minutes until softened. Stir in the garlic and cook briefly until fragrant.
3. Brown the Meat
Add the ground beef and cook until no longer pink, breaking it up as it cooks. Drain off excess grease if necessary.
4. Build the Sauce
Stir in the diced tomatoes, tomato sauce, chili powder, smoked paprika, cumin, salt, and black pepper. Lower the heat and let the sauce simmer for about 10 minutes, allowing it to thicken and develop flavor.
5. Toss and Serve
Add the cooked spaghetti to the skillet and toss until evenly coated with sauce. Serve hot, topped with shredded cheddar if desired and finished with fresh parsley or green onions.
