Mississippi Beef Spaghetti
Mississippi beef spaghetti combines tender, flavorful browned meat with spaghetti and all the flavors of a Mississippi pot roast for an easy comfort food dinner. Rich, savory, buttery, and slightly tangy from the signature pepperoncini peppers, it's a delicious mash up the whole family will love.
Servings: 6
Calories: 548kcal
Ingredients
- 1 lb ground beef
- 1 lb spaghetti pasta
- 1 3/4 cups beef broth
- 2 tbsp ranch dressing seasoning
- 1 1 oz pkt au jus gravy mix
- 1/4 cup pepperoncini pepper juice
- 8-10 pepperoncini peppers thinly sliced
- 4 tbsp butter
Instructions
- Cook the pasta per the package directions for 'al dente'.1 lb ground beef
- While the pasta cooks, add the ground beef to a large skillet (or Dutch oven) then cook and crumble until the meat's completely browned. Strain off all grease, then return the meat to the skillet.1 lb spaghetti pasta
- Add the broth, seasonings, juice, sliced peppers, and butter to the meat. Stir everything together until evenly combined.1 3/4 cups beef broth, 2 tbsp ranch dressing seasoning, 1 1 oz pkt au jus gravy mix, 1/4 cup pepperoncini pepper juice, 8-10 pepperoncini peppers, 4 tbsp butter
- Bring the mixture to a simmer and gently cook just until the pasta's done.
- Drain the cooked pasta well, then transfer it to the meat mixture. Gently toss together until evenly combined.
- Remove the skillet from heat and let the pasta rest for 3-5 minutes.
- Stir well, serve warm, and enjoy!
Notes
- Just cook the pasta until it is al dente. Don't over cook it.
- Do not use thinner pasta than spaghetti. If you use a different pasta, I recommend linguine or a tubular pasta like elbows or penne.
- Top it with Parmesan cheese if desired.
Nutrition
Calories: 548kcal | Carbohydrates: 61g | Protein: 25g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 920mg | Potassium: 441mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 279IU | Vitamin C: 11mg | Calcium: 52mg | Iron: 4mg