Cincinnati-Style Spaghetti Recipe

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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.

Cincinnati Style Spaghetti

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Cincinnati Style Spaghetti Recipe:

Recipe Type: Pasta, Beef, Tomatoes, Beans
Yields: 4 to 6 servings
Prep time: 30 min


1 (16-ounce) package uncooked dried spaghetti or linguine pasta
1 pound extra-lean ground beef (hamburger)
1 cup chopped onion
3/4 cup chopped red bell pepper
1 tablespoon chili powder or to taste
1 teaspoon unsweetened cocoa
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse 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. Learn How To Cook Pasta Properly.

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 minute. 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 pasta (toss to coat thoroughly).

Transfer onto individual serving plates.

Makes 4 to 6 servings.


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