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I call this dish Cincinnati Style Spaghetti because it remains me of Cincinnati Chili, a favorite chili in the Cincinnati, Ohio area. My husband says I can make this dish anytime, as he really like it.

Check out Linda's Pasta Hints and Tips and Pasta, Rice, and Main Dish Recipes

Cincinnati Style Spaghetti

1 (16-ounce) package uncooked dried spaghetti pasta or linguine pasta
1 pound extra-lean ground beef
1 cup chopped onion
3/4 cup chopped red bell pepper
1 tablespoon chile powder or to taste
1 teaspoon unsweetened cocoa
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 (28-ounce) can crushed or diced tomatoes
1 (15-ounce) can black beans, rinsed and drained
1 cup beef broth*

* I like to substitute dry red wine for all or part of the beef broth.

Cook pasta according to package directions; drain and return to pan to keep warm.

In a large frying pan over medium-high heat, add ground beef, onion, and red pepper; cook until browned, approximately 4 to 5 minutes. Stir in chile powder, cocoa, cumin, cinnamon, and salt; cook until fragrant, approximately 1 minutes. Stir in the tomatoes, black beans, and beef broth; reduce heat to low and let simmer until the liquid is reduced by 1/2.

Remove from heat and pour the tomato mixture over the cooked past (toss to coat thoroughly). Transfer onto individual serving plates.

Makes 4 to 6 servings.