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Haitian Spaghetti

Haitian spaghetti features a rich, slightly sweet tomato sauce infused with warm spices like cinnamon and cloves, combined with savory ground meat, creating a comforting one-pot meal in just 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Haitian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound spaghetti pasta
  • 1 pound ground beef or hot dogs, sliced
  • 1 medium onion finely diced
  • 4 cloves garlic minced
  • 6 ounces tomato paste
  • 1 can 28 ounces crushed tomatoes
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon dried thyme
  • 2 teaspoons salt divided
  • 1 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup beef broth
  • 2 tablespoons ketchup optional but traditional
  • 2 bay leaves

Equipment

  • Large pot for boiling pasta
  • Large skillet or heavy-bottomed pot for the sauce
  • Wooden spoon
  • Colander for draining pasta
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Can opener

Method
 

  1. Fill a large pot with 6 quarts of water and bring to a rolling boil over high heat, then add about 1 tablespoon of salt.
  2. Add spaghetti and cook for one minute less than package directions (about 8–9 minutes) until al dente; drain and set aside.
  3. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat, then add ground beef and cook for 5 to 7 minutes until browned and no pink remains.
  4. Add diced onion to the browned beef and cook for 3 minutes until translucent, then stir in minced garlic and cook for 1 minute until fragrant.
  5. Add 6 ounces of tomato paste and stir constantly for 3 to 4 minutes to caramelize and deepen in color.
  6. Sprinkle in cinnamon, cloves, thyme, black pepper, and red pepper flakes; stir for 30 seconds to toast the spices.
  7. Pour in crushed tomatoes and beef broth, add bay leaves and ketchup, then stir to combine.
  8. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally; taste and adjust salt and pepper.
  9. Combine drained pasta with sauce in the pot or a serving bowl, tossing gently to coat evenly before serving.

Notes

Don’t drain pasta completely when using it in sauces; reserve one cup of starchy pasta water to loosen the mixture if needed, as the starch helps the sauce cling to each noodle.