Cincinnati Spaghetti

Name: Cincinnati Spaghetti
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon allspice, 1/3 palmful; 2 slices smoky bacon, finely chopped; 473 milliliters beef stock, plus extra for reheat; 680 grams bucatini or spaghetti; 397 grams red kidney beans, drained; 397 grams tomato sauce; 3 jalapeno chile peppers, seeded and finely chopped; 2 Tbsps ancho chile powder or chili powder blend, a couple of palmfuls; 1 healthy pinch ground cloves; 2 Tbsps EVOO; 907 grams fire roasted crushed or diced tomatoes; 6 servings Chopped fresh cilantro or parsley; 4 large cloves garlic, finely chopped; 6 servings Finley chopped raw white, red or green onions; 680 grams ground beef chuck (fattier) or sirloin (leaner); 1 teaspoons ground cinnamon, eyeball the amount in your palm; 1 slice Pickled jalapeno; 1 onion, finely chopped; 2 teaspoons dried oregano, lightly crushed in palm, about 1/2 a palmful; 6 servings Grated Parmigiano-Reggiano; 6 servings Salt; 6 servings Shredded Cheddar; 1 Tbsp smoked sweet paprika, a palmful; 2 Tbsps tomato paste; 1 Tbsp unsweetened cocoa powder; 3 Tbsps Worcestershire sauce, eyeball it

Cincinnati Spaghetti might be just the main course you are searching for. This recipe makes 6 servings with 1186 calories, 62g of protein, and 51g of fat each. This recipe covers 49% of your daily requirements of vitamins and minerals. A mixture of ground beef chuck, onion, cilantro, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Watch how to make this recipe.

Heat the EVOO in a large Dutch oven or soup pot, over medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Soup

Equipment you will use

Dutch Oven

Add the bacon and crisp.

Ingredients you will need

Bacon

Add the beef and brown well.

Ingredients you will need

Beef

Add the Worcestershire, chile powder, cocoa powder, paprika, oregano, allspice, cinnamon, garlic, jalapenos, onions and cloves. Cook until the onions are tender, about 10 minutes.

Ingredients you will need

Worcestershire Sauce

Chili Powder

Cocoa Powder

Jalapeno Pepper

Allspice

Cinnamon

Oregano

Paprika

Clove

Garlic

Onion

Add the tomato paste, stir a minute, and then add the stock, tomatoes, beans and tomato sauce. Bring to a bubble, and then reduce heat and simmer, partially covered, for 45 minutes. Cool and store for a make-ahead meal. Reheat over medium heat, stirring frequently, adding water or stock to thin if the sauce gets too thick.

Ingredients you will need

Tomato Paste

Tomato Sauce

Tomato

Beans

Sauce

Stock

Water

To serve, while the sauce heats, bring a large pot of water to boil for the pasta. Season the boiling water with salt and add the pasta, cook to al dente.

Ingredients you will need

Pasta

Sauce

Water

Salt

Equipment you will use

Pot

Remove 1 cup of starchy cooking water just before draining the pasta.

Ingredients you will need

Pasta

Water

Add the cooking water to the meat sauce, drain the pasta and return it to the hot pot. Toss the pasta with tongs, combining the starchy cooking water and about two-thirds of the sauce.

Ingredients you will need

Pasta

Sauce

Water

Meat

Equipment you will use

Tongs

Pot

Transfer the pasta to a large serving platter and top with the remaining sauce. Set up the onions, Cheddar, Parmigiano-Reggiano, pickled jalapeno and cilantro in front of the platter.

Ingredients you will need

Parmigiano Reggiano