Ranch-Style Spaghetti Recipe
Ranch-Style Spaghetti puts a smoky, Southwestern spin on traditional meat sauce. Instead of classic Italian seasoning, this version leans on chili powder, cumin, and smoked paprika for a flavor profile that lands somewhere between pasta night and a comforting bowl of Texas-style chili. It’s a simple, pantry-based meal with bold taste and just the right amount of heat.
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: Prepare the Pasta
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, about 1–2 minutes shy of the package instructions. Drain and set aside.
Step 2: Cook the Vegetables
In a large skillet over medium heat, warm the olive oil. Add the chopped onion and diced bell pepper, sautéing for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Brown the Meat
Add the ground beef to the skillet. Cook thoroughly, breaking it into small pieces as it browns. Drain any excess grease if necessary.
Step 4: Build the Sauce
Mix in the diced tomatoes, tomato sauce, chili powder, smoked paprika, cumin, salt, and black pepper. Lower the heat and let the mixture simmer for about 10 minutes, allowing the flavors to blend and the sauce to thicken.
Step 5: Finish and Serve
Add the cooked spaghetti to the skillet and toss until evenly coated in the sauce. Serve warm, topped with shredded cheddar cheese and a sprinkle of fresh parsley or green onions.
