Your family might enjoy Italian spaghetti. If so, the recipe that I have for you is something on that order only with a delightful Irish influence to a traditional tomato sauce. My easy Irish spaghetti has few ingredients with cream of mushroom soup and tomato soup along with a medium onion, chili powder, cayenne pepper, salt, and ground coriander powder that elevates its comforting flavor.
My easy Irish spaghetti is one of those great dinners you want to keep handy, especially for those days that you just don’t have that much energy to devote to cooking. After all, the most labor intensive part of this recipe is peeling and dicing your onion, browning ground beef and opening two cans of soup.
This dish also is great when it comes to reheating in the microwave to the stove top in case you have any leftovers, which is something else that I love. Something I like to do on the rare occasion that we have some left is to mix it up with spaghetti sauce and transform it into another dinner. I also have thrown leftovers of this in my lasagna and to top a pizza on homemade crust.
I hope that give my easy Irish spaghetti recipe a try because this really is a family favorite of ours. Once you do taste it, I am convinced it also will become one of your family’s new favorite meals as well.
Irish Spaghetti
1 lb. ground beef
3 tablespoons of canola or olive oil
1 medium onion, diced
1 can (10.75 oz.) cream of mushroom soup
1 can (10.75.) condensed tomato soup
1 teaspoon of salt
1/4 teaspoon of cayenne pepper
1 tablespoon of chili powder
½ teaspoons of ground coriander powder
1 lb. uncooked linguine pasta
Brown the ground beef in the oil.
Drain excess fat and then add the chopped onion and continue browning until the onions are tender.
Add the soups, salt, cayenne, chili powder, coriander powder, and one can of water next and stir in.
Cover and simmer on medium heat, stirring occasionally for about thirty minutes. During the last fifteen minutes is when I usually put on my pot of water that I added one teaspoon of salt to cook my pasta in.
Before draining your cooked pasta, I always like to reserve some of the water it boiled in to add by spoonfuls to my sauce. This helps if your pasta ever gets dry or someone is late for dinner after you combined the pasta and the sauce, which I prefer to do than just placing cooked pasta and spooning sauce over it.
Sprinkle with Romano or Parmesan cheese.
ENJOY!
- 1 lb. ground beef
- 3 tablespoons of canola or olive oil
- 1 medium onion diced
- 1 can 10.75 oz. cream of mushroom soup
- 1 can 10.75. condensed tomato soup
- 1 teaspoon of salt
- 1/4 teaspoon of cayenne pepper
- 1 tablespoon of chili powder
- ½ teaspoons of ground coriander powder
- 1 lb. uncooked linguine pasta
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Brown the ground beef in the oil.
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Drain excess fat and then add the chopped onion and continue browning until the onions are tender.
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Add the soups, salt, cayenne, chili powder, coriander powder, and one can of water next and stir in.
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Cover and simmer on medium heat, stirring occasionally for about thirty minutes. During the last fifteen minutes is when I usually put on my pot of water that I added one teaspoon of salt to cook my pasta in.
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Before draining your cooked pasta, I always like to reserve some of the water it boiled in to add by spoonfuls to my sauce. This helps if your pasta ever gets dry or someone is late for dinner after you combined the pasta and the sauce, which I prefer to do than just placing cooked pasta and spooning sauce over it.
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Sprinkle with Romano or Parmesan cheese.
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ENJOY!
I would suggest using low sodium soups for this recipe.
Author
This would also work if you need to watch your sodium. You could also take out the salt, but you may have to add more of those spices. You just have to suit your taste.
Do I dump the sauce on top of the noodles in one big batch? Or do I serve the noodles with the sauce on top individually?
Author
Hi Ron,
We just mix everything through, which is the way we like it.
This sounds like a great recipe! The problem is that Campbells soup you purchase in Ireland is much better than the U.S. version of our nasty Campbells soup we have to eat!!
Author
Hi John,
Actually, I use a generic store brand that is less expensive. It also tastes wonderful. I guess it depends on trying different ones.
What makes this “Irish”?
Author
Irish cooking uses mushrooms frequently in their dinner menus. My recipe uses cream of mushroom soup.
Sounds good! Will make it soon. Actually, one could premix the spices in a ziplock. Keep it neat and simple for a busy day. May even try it without meat. Your spice combo is interesting. Thanks!
Author
Hi Catherine,
Thanks for the compliment and your time saving suggestion. Premixing spices in a ziplock can certainly speed up dinner preparation.
I grew up in a very Irish household. The canned soup makes a lot of sense but cayenne, chili powder and coriander? I didn’t know what these were until I was an adult. Salt and pepper were the only “spices” in my house. I would love this dish. My parents, not so much.
Author
Hi Barbara,
Thanks for your compliment. I love experimenting with different spice combinations. This recipe with those particular ones give this dish something different that my family really loves. I hope that you and your family will also find it delicious.
THANK YOU FOR THE RECIPE
Author
Hi William,
You are welcome. I hope that you enjoy it.
I’m rather surprised that the recipe uses ground beef rather than ground lamb. I have some lamb in the freezer, so I’ll try the recipe with it and see how it comes out.
Author
Hi Jeff,
Ground lamb sounds interesting. It probably will taste delicious. I also made this with ground turkey, but I prefer the ground beef from my experimenting.
Hmmmmmm, straight out of a 1940’s Better Homes and Garden Cook Book. The only difference is this recipe you are using coriander powder instead of a 1/2 teaspoon of Tabasco sauce. My family has been fixing and eating this for over 60 years. Have yet to see anybody not love it.
Author
Hi Kirby,
All I know is this recipe has been in my family for a long time. We all love it here too for its great taste and ease of cooking!
My mother made this & I have made it forever. I use worchestershire sauce, tabasco, chili powder and onion. I’ve always wondered where the recipe originated!