Guy Fieri Recipe | Weird Spaghetti

I’ve been making a lot of pasta lately, I can’t help it. I always crave mountains of starchy food in the winter. If I could hibernate inside a mountain of noodles for four months, I would.



I was told this dish tastes like “holiday meat,” whatever that means. It’s basically like a bolognese with really odd spicing. I guess ginger, clove and cinnamon reminds some people of ham, which makes sense. According to Fieri, this is suppose to be his take on Cincinnati chili, which explains the seasoning. I thought Fieri’s spice measurements were a bit too much (my mouth was on fire from the ginger), so I dialed it down in my version. 

If you don’t want to use a fake meat, tempeh steamed for 15 minutes and then crumbled would be a fantastic substitution!



Weird Spaghetti
  1. 2 tablespoons canola oil
  2. 18 oz. (about 2 1/4 cups) Ground beef substitute*
  3. 1 small yellow onion, diced
  4. 1 teaspoon ground cinnamon
  5. 1 teaspoon ground ginger
  6. 1 teaspoon ground cloves
  7. 1 teaspoon ground cumin
  8. 1 teaspoon mustard powder
  9. 1/2 teaspoon freshly ground nutmeg
  10. 1/4 teaspoon kosher salt
  11. 1/2 teaspoon cocoa powder
  12. 3/4 cup tomato sauce
  13. 2 tablespoons tomato paste
  14. 2 cups vegetable stock
  15. 1 tablespoon apple cider vinegar
  16. 1 tablespoon Worcestershire sauce
  17. 2 tablespoons chopped Italian flat leaf parsley
  18. 2/3 pound of bucatini noodles, or your favorite pasta
  1. Saute ground beef substitute in oil over medium high heat until slightly brown. Add onions and cook until onions are translucent. Add spices and cook 1-2 more minutes. Add tomato sauce and tomato paste and combine. Add stock, Worcestershire sauce and vinegar and combine. Bring sauce to a simmer and cook for 20-30 minutes. Boil pasta, drain and toss it with the sauce. Add parsley and toss. Serve immediately in bowls.
  1. *I used Yves Meatless Ground Rounds, but cooked lentils or tempeh steamed for 15 minutes and then crumbled also works
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