Cincinnati Spaghetti
Cincinnati-style spaghetti topped with seasoned taco meat, tomato sauce, and shredded cheese. A Midwest classic that combines two food groups that shouldn't work but absolutely do. Ready in 15 minutes using batch taco meat.
Equipment
- Large Pot
- Large Skillet
- Colander
Ingredients
Chili Sauce
- 1 ¼ lb Restaurant-Style Taco Meat thawed
- 1 can Tomato Sauce 14.5 oz
- ½ cup Water optional, for desired consistency
Pasta and Toppings
- 1 lb Spaghetti dried
- 3 cup Sharp Cheddar Cheese shredded
- 1 cup White Onion finely diced, optional
- Oyster Crackers optional but traditional
Instructions
Prep
- Cook spaghetti according to package directions.
- Drain and keep warm.
Make the Sauce
- Heat the taco meat in a large skillet over medium heat.
- Add the tomato sauce and stir to combine.
- Add up to ½ cup water if you prefer a saucier consistency.
- Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until heated through and slightly thickened.
Assemble
- Place a portion of spaghetti on each plate.
- Ladle the chili sauce generously over the top.
- Cover with shredded cheddar cheese.
- Top with diced onions if desired.
- Serve with oyster crackers on the side.
Notes
I remember the first time I learned about Cincinnati spaghetti. I was running a BBQ restaurant and the man I hired as my kitchen manager was from Cincinnati. He made me a plate one night and I didn't know what to think at first, but it quickly reminded me of chili mac with spaghetti instead. It's a great way to enjoy two food groups that don't normally go together but are awesome when done right. Modern food media now calls it Cincinnati chili spaghetti, but the recipe is the same - simple, delicious, and a quick way to change up pasta and taco meat. I use my taco meat recipe and add tomato sauce to make my hot dog chili, then serve it over spaghetti. The fine texture of the taco meat (not chunky chili beef) is what makes this work - it coats the spaghetti properly.
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