A fun twist on the classic Detroit-style coney dog, turned into a hearty pasta dinner. Savory ground beef simmered in a spiced chili-style sauce and poured over tender spaghetti, then topped with shredded cheese and fresh onions — comfort food with a Michigan twist.
Ingredients
For the Coney Sauce
- 36 oz ground beef
- 1 cup diced yellow onion
- 3 tablespoons minced garlic
- Garlic salt (to taste)
- Paprika (to taste)
- Ground cloves (pinch)
- Cumin (to taste)
- Turmeric (to taste)
- 2 tablespoons flour
- 3 cups beef stock
For the Pasta
- 36 oz spaghetti
For Topping
- Shredded cheese
Diced onion
Directions
1. Cook the Spaghetti
Bring a large pot of salted water to a boil.
Add spaghetti and cook according to package directions until al dente.
Drain and set aside.
2. Sauté the Onions
In a large skillet or pot, heat a drizzle of oil over medium heat.
Add diced onions and sauté until softened and lightly golden.
3. Brown the Ground Beef
Add ground beef to the skillet with the onions.
Cook until fully browned, breaking it apart as it cooks.
Drain excess grease if needed.
4. Add Garlic & Seasonings
Stir in minced garlic and seasonings (garlic salt, paprika, ground cloves, cumin, and turmeric).
Cook for about 30 seconds to bloom the spices.
5. Build the Sauce
Sprinkle flour evenly over the beef mixture and stir well to coat.
Slowly pour in beef stock while stirring to prevent lumps.
Bring to a gentle simmer and cook until thickened, about 5–8 minutes.
6. Blend Until Smooth
Once the sauce has thickened, use a handheld immersion blender to blend the mixture until mostly smooth.
This creates a classic coney-style sauce texture.
(Blend carefully and avoid splashing.)
7. Assemble & Serve
Spoon the coney sauce generously over cooked spaghetti.
Top with shredded cheese and diced onion, just like a classic coney dog.
Serve hot and enjoy!
Tips
- For extra “Detroit-style” flavor, add a splash of Worcestershire sauce to the sauce.
- Prefer it spicy? Add cayenne or chili flakes.
- This sauce also works great on hot dogs or fries.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.