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A white bowl of spaghetti topped with meat sauce and a generous amount of grated cheese sits on a granite countertop.

Granny’s Cajun Spaghetti

This is the spaghetti my grandmother grew up eating in Houma and Thibodaux, Louisiana. Unlike traditional Italian spaghetti, this version starts with a rich Cajun roux that gives the sauce an incredible depth of flavor you just can’t get any other way. It’s simple, hearty comfort food that has been passed down through generations, and one bite will remind you why the old family recipes are always the best.
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Ingredients
  

  • 4 heaping tablespoons prepared roux
  • 2 heaping tablespoons minced garlic
  • 1 small onion finely minced
  • 1 cup water
  • 1 6-ounce can tomato paste
  • 2 15-ounce cans tomato sauce
  • 2 cans water using the empty tomato sauce cans
  • 3 pounds ground beef
  • Salt black pepper, and Italian seasoning, to taste
  • Cooked spaghetti
  • Freshly grated Parmesan cheese for serving

Method
 

  1. Brown the ground beef in a large skillet, seasoning it with salt, black pepper, and Italian seasoning. Drain any excess grease and set aside.
  2. In a large Dutch oven or heavy-bottomed pot, melt the prepared roux over medium heat.
  3. Add the minced garlic and onion, cooking for several minutes until softened and fragrant.
  4. Stir in 1 cup of water, whisking until the roux is completely smooth.
  5. Add the tomato paste and cook, stirring constantly, for about 60 seconds to lightly caramelize the paste and deepen its flavor.
  6. Pour in the tomato sauce along with two cans of water. Stir until everything is well combined.
  7. Add the cooked ground beef to the sauce and stir well.
  8. Bring the sauce to a gentle simmer and cook for about 1 hour, stirring occasionally to allow all of the flavors to come together.
  9. Serve generously over cooked spaghetti and finish with plenty of freshly grated Parmesan cheese.

Notes

Browning the tomato paste before adding the tomato sauce creates a richer, deeper flavor.
A heavy Dutch oven works best because it maintains an even, gentle simmer.
This sauce tastes even better the next day after the flavors have had time to develop.
Serve with warm French bread or garlic bread to soak up every last bit of sauce.