Name: Sweet-Tangy Bean and Beef Spaghetti
Total time: 45 min
Ingredients: 12 ounces spaghetti , broken into 3-inch lengths; 1 teaspoon table salt , plus salt for cooking pasta; 2 teaspoons vegetable oil; 1½ cups chopped onion , divided; 2 garlic cloves , minced; 1 pound 85 percent lean ground beef; 1 teaspoon pepper; 2 (14.5-ounce) cans diced tomatoes , drained; 1 (15-ounce) can kidney beans , rinsed; 1 (15-ounce) can black beans , rinsed; 1 (12-ounce) bottle chili sauce; 2 ounces sharp cheddar cheese , shredded (½ cup), plus extra for serving

Why This Recipe Works

This cozy beef and bean spaghetti requires almost no knifework and relies mainly on pantry ingredients. The key component is an entire bottle of chili sauce, which despite the name, contains no chiles. A close cousin to ketchup, chili sauce has similar tangy-sweet flavors, but its different spices and the addition of garlic powder make it slightly more savory, with a subtle kick. It’s a powerhouse condiment that contributes immediate complexity. We began by cooking spaghetti we’d broken into shorter strands to allow for eating with a spoon. We softened aromatics in a Dutch oven and then browned ground beef. We added the cooked spaghetti to the pot along with cans of diced tomatoes, kidney beans, and black beans, and the bottle of chili sauce and cooked the mixture until heated through. Shredded cheddar added off heat provided richness.

Before You Begin

Chili sauce, a condiment similar to ketchup, has a tangy-sweet flavor and a subtle, spicy kick; do not substitute chili-garlic sauce.

Instructions

Bring 2 quarts water to boil in large pot. Add 12 ounces spaghetti, broken into 3-inch lengths, and 2 teaspoons table salt and cook, stirring often, until al dente. Drain well and rinse with cold water. Drain well and set aside.

Meanwhile, heat 2 teaspoons vegetable oil in Dutch oven over medium heat until shimmering. Add 1 cup chopped onion and cook until softened but not browned, 4 to 5 minutes. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds. Add 1 pound ground beef, 1 teaspoon pepper, and 1 teaspoon salt and cook, using wooden spoon to break meat into ½-inch pieces, until no pink color remains, about 5 minutes.

Add 2 (14.5-ounce) cans diced tomatoes, drained; 1 rinsed (15-ounce) can kidney beans; 1 rinsed (15-ounce) can black beans; 1 (12-ounce) bottle chili sauce, and pasta and cook until heated through, about 5 minutes. Off heat, stir in ½ cup shredded sharp cheddar cheese and season with salt and pepper to taste. Serve, passing extra cheese and remaining ½ cup chopped onion separately.