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.
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