Ranch-Style Spaghetti Recipe
This Ranch-Style Spaghetti is a bold, flavor-rich take on traditional meat sauce. Instead of classic Italian seasonings, it uses chili powder, cumin, and smoked paprika to create a taste that lands somewhere between spaghetti and a hearty chili. It’s a simple, pantry-friendly meal that delivers comfort with a bit of a 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 the spaghetti until al dente, usually about 1–2 minutes less than the package directions. Drain and set aside.
Step 2: Cook the Vegetables
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and diced bell pepper, cooking for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Step 3: Brown the Beef
Add the ground beef to the skillet and cook until fully browned, breaking it into small pieces as it cooks. Drain off any excess fat if needed.
Step 4: Make the Sauce
Stir in the diced tomatoes, tomato sauce, chili powder, smoked paprika, cumin, salt, and black pepper. Lower the heat and let it simmer for about 10 minutes, allowing the sauce to thicken and the flavors to develop.
Step 5: Combine and Serve
Add the cooked spaghetti to the sauce and toss until evenly coated. Serve hot, topped with shredded cheddar cheese if desired, and garnish with fresh parsley or green onions.
