Best Dads Spaghetti Western Recipes

SPAGHETTI WESTERN

Spaghetti Western image

Provided by Serena Palumbo

Time 40m

Yield 2 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil, plus more if needed
1/2 pound ground beef
1 small Vidalia onion, diced
2 celery stalks, diced
1 carrot, diced
1/2 cup chicken broth
1(8-ounce) can tomato puree
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 cup canned black beans, rinsed and drained
1/2 box dried spaghetti pasta (about 8 ounces)
Red chile pepper flakes, for garnish
Grated pecorino, for garnish
Grated Cheddar cheese, for garnish
Fresh basil, sage and parsley, chopped, for garnish

Steps:

Heat a large saute pan over medium heat and add the olive oil. Brown the ground beef, using a wooden spoon to break it up, then remove the browned beef from the pan. In the same pan, add the onion, celery, and carrot. Add more olive oil, if needed. Add the ground beef back in the pan and add the broth. Stir to deglaze the pan. Add the tomato puree and let it simmer until reduced by 1/3. Add the cumin and cinnamon, and then the beans. Cook the mixture for 2 minutes.
While the sauce is cooking, bring a large pot of salted water to a boil and cook the pasta according to package directions, or until al dente. Drain the pasta and mix with the meat sauce. Top with the grated pecorino, Cheddar cheese, and a sprinkle of red pepper flakes, basil, sage, and parsley.

DAD'S SPAGHETTI

Dad's Spaghetti image

Spaghetti like never before invented. Enjoy!

Provided by VICKI C

Categories Main Dish Recipes Pasta Spaghetti Recipes

Time 25m

Yield 6

Number Of Ingredients 6

Ingredients

1 pound spaghetti
2 pounds lean ground beef
1 onion, minced
1 (6 ounce) can tomato paste
2 (10.75 ounce) cans condensed tomato soup
2 ½ cups water

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook ground beef with onion until meat is brown. Drain. Return meat mixture to pan with tomato paste, tomato soup and water. Cook, stirring, until heated through and thickened, 5 to 15 minutes. Serve over cooked pasta.

Nutrition Facts : Calories 679.7 calories, Carbohydrate 76.9 g, Cholesterol 91.5 mg, Fat 23.6 g, Fiber 4.3 g, Protein 39.4 g, SaturatedFat 8.7 g, Sodium 876.1 mg, Sugar 13.7 g

COWBOY SPAGHETTI

Cowboy Spaghetti image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 pound spaghetti
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices smoky bacon, chopped
1 pound ground sirloin
1 medium onion, chopped
3 to 4 cloves garlic, chopped
Ground black pepper
2 teaspoons hot sauce, eyeball it
1 tablespoon Worcestershire sauce, eyeball it
1/2 cup beer
1 (14-ounce) can, chopped or crushed fire roasted tomatoes
1 (8-ounces) can, tomato sauce
8 ounces sharp Cheddar
4 scallions, chopped

Steps:

Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente or with a bite to it.
Heat a deep skillet over medium-high heat. Add extra-virgin olive oil and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3 to 4 minutes. Add onions, garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Add 1/2 cup beer and deglaze the pan. Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce.
Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon