Spaghetti Ranchero
Craving a bold, flavorful twist on classic spaghetti? Look no further! This Spaghetti Ranchero recipe is a vibrant explosion of Mexican-inspired flavors, perfect for a weeknight dinner that's anything but ordinary. We're talking hearty ground beef, spicy chorizo or longaniza, and a rich, smoky tomato sauce that will have your taste buds dancing.
Ingredients
1 pound of your choice of pasta
1 pound of ground beef
5 ounces of longaniza or chorizo
8 ounces of tomato sauce
1 tablespoon of extra virgin olive oil (divided)
1 can of tomatoes with green chilies, diced and drained
½ white onion, chopped
1 jalapeno cleaned, deseeded, and chopped
2 chipotle in adobo sauce, peppers minced
4 cloves of garlic minced, saving 1 clove of the garlic for water
1 ½ teaspoons of Mexican oregano
1 teaspoon smoked paprika
½ teaspoon of ground cumin
5 bay leaves, 2 will be for sauce, 3 will be for pasta water
1 teaspoon of chili powder
¼ teaspoon of jalapeno vinegar from jar of jalapenos or may use water
½ bunch cilantro, for sauce and for garnish
1 Tomato, diced for garnish
½ teaspoon black pepper
1 cup queso Oaxaca or can sub Monterey Jack or mozzarella cheese.
Directions
Cook the Pasta: In a large pot, bring 6 qts of water to a boil Add 1 teaspoon of salt, 2 bay leaves, 1½ teaspoons of extra virgin olive oil, and 1 peeled smashed garlic clove. At full boil, add pasta, cook per package instructions, and drain.
Make the Sauce: Place pan on medium-high heat. Add 1½ teaspoons of oil to pan. Add chopped jalapeno, onion, and cilantro.
Sauté for a few minutes until fragrant.
Add beef and chorizo or longaniza.
Add minced garlic and all the spices, again stirring until fragrant
Add chipotles that are chopped
Add diced tomatoes that are drained, tomato sauce, and quarter cup of juice from jalapenos or water.
Add bay leaves.
Cover and let simmer 15 to 20 minutes.
Serve: Serve with the sauce over the pasta with fresh tortillas, any type of salad, or guacamole with chips
