Dads 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.

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     Spaghetti

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

WESTERN SPAGHETTI



Western Spaghetti image

While visiting my cousin in Wyoming, we threw together this dish at the last minute. It was such a hit we quickly wrote down the ingredients so we could make it for years to come.-Kathleen Lutz, Steward, Illinois ;

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12-14 servings.

Number Of Ingredients 9

2 pounds ground beef
1 large onion, chopped
1 garlic clove, minced
8 ounces process cheese (Velveeta), cubed
1 can (15 ounces) chili with beans
1 can (14-1/2 ounces) stewed tomatoes
1/2 cup ketchup
Salt and pepper to taste
8 ounces thin spaghetti or vermicelli, cooked and drained

Steps:

  • In a Dutch oven, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the cheese, chili, tomatoes, ketchup, salt and pepper. Cook, uncovered, over low heat until cheese is melted, stirring occasionally. Stir in spaghetti. Cover and simmer for 20 minutes or until heated through.

Nutrition Facts :

COWBOY SPAGHETTI WESTERN SKILLET



Cowboy Spaghetti Western Skillet image

Cooking the spaghetti in tomatoes, broth and BBQ sauce helps give this beefy skillet dish a flavor as big as Texas.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 6 servings

Number Of Ingredients 11

1 lb. extra-lean ground beef
2 each yellow onions and carrots, chopped
1 jalapeño pepper, chopped
2 cloves garlic, minced
1 Tbsp. chili powder
1 can (28 oz.) diced tomatoes, undrained
2 cups fat-free reduced-sodium beef broth
1/2 cup BULL'S-EYE Original Barbecue Sauce
1/2 lb. BARILLA spaghetti uncooked, broken in half
1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/4 cup each chopped fresh cilantro and green onions

Steps:

  • Brown meat in large deep skillet or Dutch oven; drain. Return meat to skillet. Add yellow onions; cook 5 min., stirring occasionally. Add carrots, peppers and garlic; mix well. Cook 6 to 8 min. or until carrots are tender, stirring frequently. Stir in chili powder; cook and stir 1 min.
  • Add tomatoes, broth, and barbecue sauce; mix well. Bring to boil. Add spaghetti; stir. Cover, simmer on medium-low heat 15 min. or until spaghetti is tender, stirring frequently and uncovering skillet for the last 2 min. Remove from heat.
  • Top with cheese; let stand, covered, 2 min. or until melted. Top with cilantro and green onions.

Nutrition Facts : Calories 440, Fat 14 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 30 g

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

DAD'S CROCK POT SPAGHETTI SAUCE



Dad's Crock Pot Spaghetti Sauce image

Hearty tomato, onion and garlic red sauce that is perfect with ground beef or meatballs and your favorite pasta!

Provided by Dave Dallas

Categories     Sauces

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (28 ounce) can crushed tomatoes
2 (28 ounce) cans tomato sauce
1 1/2 lbs meatballs (precooked) or 1 1/2 lbs ground beef (cooked & drained)
1/2 cup onion, diced
2 garlic cloves, minced
1 tablespoon italian seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated parmesan cheese
1 tablespoon sugar
1 tablespoon extra virgin olive oil (optional)

Steps:

  • Combine all ingredients in crock pot.
  • Cook on high for 3-5 hours or low for 6-8 hours.
  • Serve over spaghetti or pasta of choice.

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