Spaghetti Western Recipes

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DAD'S SPAGHETTI WESTERN



Dad's Spaghetti Western image

A very easy and fast microwaveable main dish -- sort of a cross between chili and spaghetti with meat sauce.

Provided by SUPERMEZZO

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 30m

Yield 6

Number Of Ingredients 11

1 pound ground beef
1 onion, chopped
1 ½ teaspoons chili powder
1 teaspoon dried basil
¾ teaspoon garlic powder, divided
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
½ (8 ounce) package spaghetti, broken into 2-inch pieces
1 (15.25 ounce) can kidney beans, drained
1 cup shredded Cheddar cheese
1 cup sour cream

Steps:

  • Crumble beef into a large microwave-safe bowl. Cook for 3 minutes on high; drain fat and stir in onion, chili powder, basil, 1/2 teaspoon garlic powder, tomatoes and tomato paste. Fill the paste can with water and add. Cover bowl with plastic wrap and microwave on high for 10 minutes.
  • Stir broken spaghetti into meat mixture; re-cover with plastic wrap and microwave on high for 6 minutes. Stir, re-cover and microwave on high for 3 to 4 minutes, or until spaghetti is tender. Stir in beans, re-cover and let stand 5 minutes.
  • In a separate bowl, combine cheese, sour cream and remaining 1/4 teaspoon garlic powder. Microwave on medium-high for 2 minutes, or until cheese is melted. Serve over spaghetti mixture.

Nutrition Facts : Calories 492.5 calories, Carbohydrate 43.9 g, Cholesterol 82.4 mg, Fat 23.3 g, Fiber 9.3 g, Protein 29.7 g, SaturatedFat 12.2 g, Sodium 735.2 mg, Sugar 5.4 g

SPAGHETTI WESTERN



Spaghetti Western image

Provided by Serena Palumbo

Time 40m

Yield 2 servings

Number Of Ingredients 15

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.

WESTERN SPAGHETTI



Western Spaghetti image

My mom has been making this as long as I can remember. It is easy, can be eaten right away but it is better if stands for a day or two.

Provided by FoodieAtHeart

Categories     Stew

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 -2 tablespoon oil or 1 -2 tablespoon cooking spray
1 small yellow onion, diced
1 green pepper, diced (optional)
1 stalk celery, chopped (optional)
1 -1 1/2 lb ground beef or 1 -1 1/2 lb ground turkey
1 (32 ounce) can vegetable juice (V-8 is best)
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
1 lb spaghetti, your favorite style (I prefer angel hair, it cooks faster)
1 (8 ounce) jar sliced Spanish olives (the green ones)
salt and pepper
2 cups cheddar cheese, shredded

Steps:

  • In a dutch oven coat bottom with oil or cooking spray. Saute onion, green pepper, and celery. Add ground meat and continue cooking until brown. Drain fat.
  • Add vegetable juice, tomato sauce, and tomatoes. You substitute your favorite spaghetti sauce for the tomato sauce and tomatoes, but the vegetable juice is key.
  • Bring mixture to a boil.
  • Add spaghetti. Cook until spaghetti is al-dente.
  • Add olives, stir to incorporate.
  • In the bottom of serving dishes sprinkle cheese and dish warm stew on top.
  • Good with garlic bread and a salad.
  • Doubles or triples well.

Nutrition Facts : Calories 746.1, Fat 33.5, SaturatedFat 13.7, Cholesterol 91, Sodium 1812.5, Carbohydrate 76.5, Fiber 7.1, Sugar 12.9, Protein 36.3

COWBOY SPAGHETTI



Cowboy Spaghetti image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

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

SOUTHWESTERN SPAGHETTI



Southwestern Spaghetti image

Chili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper. With chunks of fresh zucchini, it's a nice change of pace from typical spaghetti dishes. -Beth Coffee, Hartford City, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 10

3/4 pound lean ground beef (90% lean)
2-1/4 cups water
1 can (15 ounces) tomato sauce
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1 package (7 ounces) thin spaghetti, broken into thirds
1 pound zucchini (about 4 small), cut into chunks
1/2 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Remove beef and set aside. In the same skillet, combine the water, tomato sauce, chili powder, garlic powder, cumin and salt; bring to a boil. Stir in spaghetti; return to a boil. , Boil for 6 minutes., Add the zucchini. Cook 4-5 minutes longer or until spaghetti and zucchini are tender, stirring several times. Stir in beef and heat through. Sprinkle with cheese.

Nutrition Facts : Calories 340 calories, Fat 11g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 600mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

BACON, WHISKEY, SPAGHETTI WESTERN



Bacon, Whiskey, Spaghetti Western image

Provided by Russell Jackson, Food Network Star Season 9 Finalist

Time 1h40m

Yield 8 servings

Number Of Ingredients 15

1 pound sliced bacon, cut into thin strips
1 head garlic
1 onion, diced
1 small tin anchovies
1 pinch red chile flakes
12 sprigs fresh Italian parsley
1 pound ground bison
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
One 28-ounce can canned whole peeled tomatoes
2 cups bourbon
Maple syrup, as needed
1 package high-quality dried spaghetti
2 tablespoons olive oil
6 spring onions

Steps:

  • In a heavy casserole dish over medium-high heat, cook the bacon strips until crispy, reserving the bacon fat. Cut the top off the garlic and add the whole garlic head into the pot. Add the onions, anchovies, chile flakes and parsley. Cook over medium heat until the onions are translucent, stirring frequently.
  • While the onions are cooking, heat a separate pan over high heat and cook the bison meat, sprinkling with salt and pepper. Transfer the bison to a bowl. Wipe out the pan and reserve.
  • Add the tomatoes to the onion mixture, breaking them up slightly with your hands. Bring to a simmer. Then add the bison and 1 cup of the bourbon and bring to a full simmer. Reduce the heat, and cook for 1 hour on medium. Check the seasoning and adjust with maple syrup and bourbon. Reserve warm.
  • Meanwhile, put a large pot of water on to boil. When it reaches a rolling boil, add a handful of salt and the pasta. Cook to al dente. Drain.
  • In the reserved pan, heat the olive oil over medium-high heat. Cook the spring onions until they are cooked through. Season with salt and pepper and roughly chop. Reserve for garnish.
  • Toss the cooked pasta in the reserved bacon fat before portioning.
  • To serve, toss a little bit of sauce with the portion of pasta, put some in the bottom of the bowl, top with a spoonful of bacon whiskey bison sauce and garnish with spring onions. EAT ME NOW.

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