Spaghetti with Cincinnati-Style Marinara
Cincinnati natives enjoy their chili over spaghetti. This easy dinner recipe lets you create the traditional saucy ground beef dish in almost no time.
Ingredients
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12 ounces dried spaghetti
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1 pound ground beef
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1 cup chopped onion
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1 to 2 tablespoons chili powder
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1/4 teaspoon ground cinnamon
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1 15-ounce can red kidney beans, rinsed and drained
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1 14-ounce jar marinara sauce
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1/2 cup water
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1 cup shredded cheddar cheese (4 ounces)
Directions
1.
Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion until beef is brown and onion is tender. Drain off fat. Stir chili powder and cinnamon into meat mixture; cook and stir for 2 minutes.
2.
Add kidney beans, marinara sauce, and the water. Cook over medium heat until boiling, stirring occasionally.
3.
Place hot cooked spaghetti in a large serving bowl. Spoon beef mixture over spaghetti; sprinkle with cheddar cheese. Makes 6 servings.
Nutrition information
Calories 522, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 67 mg, Sodium 527 mg, Carbohydrate 62 g, Fiber 7 g, Protein 32 g.
Percent Daily Values are based on a 2,000 calorie diet
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