Spaghetti Western Recipes

DAD'S SPAGHETTI WESTERN

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.

WESTERN SPAGHETTI

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.

WESTERN SPAGHETTI

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.

BACON, WHISKEY, SPAGHETTI WESTERN

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.

SPAGHETTI WESTERN

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.

SOUTHWESTERN BAKED SPAGHETTI

Steps:

• Cook spaghetti per package direcions.
• Combine milk and egg, mix well.
• Combine drained spaghetti, milk and egg; mix well.
• Pour spaghetti mixture into a buttered 9X13 inch casserole dish.
• Brown ground beef with onion, bell pepper and garlic in a large skillet; drain.
• Return drained meat back into the skillet and add seasonings; Cook for 2 minutes.
• Stir in tomato sauce and cook for 2 more minutes.
• Spread meat mixture over spaghetti.
• Sprinkle with cheese.
• Bake at 425°F for 10 minutes or until cheese melts and is bubbly.
• Remove from oven and let stand for 10 minutes.

COWBOY SPAGHETTI WESTERN SKILLET

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.