Ingredients
- 6 ounces dry spaghetti pasta (just under 1/2 of a 500 gram package cooked to al dente)
- 1 to 1 1/2 pounds ground beef (I use 1 1/2 pounds)
- 1 yellow onion, chopped (1/2 of a medium size yellow onion)
- 3 to 4 garlic cloves, minced (or 2 teaspoons garlic powder)
- 1/2 teaspoon seasoned salt (or to taste or white salt)
- 1/4 teaspoon fresh ground black pepper, or to taste
- 1 1/4 teaspoons chili powder (mild)
- 1/2 teaspoon smoked paprika (optional, I like to add it for extra flavor..you can use more if you like)
- 2 to 3 ounces American cheese slices (2-3 slices)
- 1 tablespoon Worcestershire sauce
- 1 1/4 cups ketchup (or even better, use 1 cup ketchup and 1/4 cup BBQ sauce)
- 1 tablespoon yellow mustard (French's prepared mustard is best to use)
- 1 cup beef broth
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
How to Make
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Step 1: Preheat oven to 350 degrees F. Position oven rack to lowest position.
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Step 2: Grease an 9-inch or an 11 x 7-inch baking dish.
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Step 3: Cook spaghetti according to package directions; drain, rinse under cold water and drain well again; transfer to a medium or large heat-proof bowl. Set aside.
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Step 4: Cook ground beef with onion in a large skillet stirring until meat browns (about 10-12 minutes).
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Step 5: Add in garlic; continue cooking for another 2 minutes; drain fat.
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Step 6: Stir in the chili powder, smoked paprika, Worcestershire sauce, ketchup, mustard, 1 cup beef broth, cheese slices, salt and pepper into the meat mixture; simmer covered with a lid or partially covered over medium-low heat for about 20-22 minutes, stirring frequently (no more than 20-22 minutes or it will reduce too much).
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Step 7: Stir in cooked spaghetti (I suggest you allow mixture to cool and use your hands or a large tong for mixing, I use my hands).
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Step 8: Transfer/spread the mixture into a baking dish.
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Step 9: Top spaghetti with 1 cup shredded cheddar cheese then 1/2 cup shredded mozzarella (can use more cheese) *** at this point you can cover and refrigerate up to 48 hours or until ready to bake, leave out on counter for one hour or a little more before baking).
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Step 10: Bake about 30 minutes, or until hot and bubbly and cheese begins to brown.
We hope you enjoy this recipe!
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