Recipe courtesy of Rachael Ray
Episode: Game On!
Print
Total:
1 hr 10 min
Prep:
15 min
Cook:
55 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 10 min
Prep:
15 min
Cook:
55 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 tablespoons EVOO
  • 2 to 3 slices smoky bacon, finely chopped
  • 1 1/2 pounds ground beef chuck (fattier) or sirloin (leaner)
  • 3 tablespoons Worcestershire sauce, eyeball it
  • 2 tablespoons ancho chile powder or chili powder blend, a couple of palmfuls
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon smoked sweet paprika, a palmful
  • 1 1/2 teaspoons dried oregano, lightly crushed in palm, about 1/2 a palmful
  • 1 teaspoon allspice, 1/3 palmful
  • 1/2 teaspoon ground cinnamon, eyeball the amount in your palm
  • 4 to 5 large cloves garlic, finely chopped
  • 3 jalapeno chile peppers, seeded and finely chopped
  • 1 onion, finely chopped
  • 1 healthy pinch ground cloves
  • 2 tablespoons tomato paste
  • 2 cups beef stock, plus extra for reheat
  • One 32-ounce can fire roasted crushed or diced tomatoes
  • One 14-ounce can red kidney beans, drained
  • One 14-ounce can tomato sauce
  • Salt
  • 1 1/2 pounds bucatini or spaghetti
Toppings bar:
  • Finley chopped raw white, red or green onions
  • Shredded Cheddar
  • Grated Parmigiano-Reggiano
  • Pickled jalapeno slices
  • Chopped fresh cilantro or parsley

Directions

Watch how to make this recipe.

Heat the EVOO in a large Dutch oven or soup pot, over medium-high heat. Add the bacon and crisp. Add the beef and brown well. 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. 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.

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

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Cheap Eats

9pm | 8c

Cheap Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Cheap Eats

11pm | 10c

Cheap Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Cheap Eats

1am | 12c

Cheap Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Cheap Eats

3am | 2c

Cheap Eats

3:30am | 2:30c

So Much Pretty Food Here