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.

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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

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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.