Cincinnati-Style Spaghetti Recipe

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I call this dish Cincinnati-Style Spaghetti because it reminds me of the delicious Cincinnati Chili, a favorite chili in the Cincinnati, Ohio that is considered the most chili-crazed city in the United States.  Remember – this is not the actual Cincinnati Chili recipe, but a pasta version that has the taste and some of the ingredients of the famous Cincinnati Chili dish.

This Cincinnati-Style Spaghetti is so delicious and so very easy to make. My husband says I can make this dish anytime, as he really like it.

Check out Linda’s Pasta Hints and Tips and more delicious Pasta Recipes.


Cincinnati Style Spaghetti



Cincinnati Style Spaghetti Recipe:

Cincinnati-Style Spaghetti Recipe

Prep Time: 30 minutes

Cook Time: 0

Yield: 4 to 6 servings


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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