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This Dirty Spaghetti is bursting with flavor from ground beef, andouille sausage, onions, celery, bell pepper, and garlic in a tasty blend of Cajun and Creole spices. This is one of our favorite one-pot meals and a frequent go-to for busy weeknights.

A white Dutch oven full of dirty spaghetti.

Dirty spaghetti is a Cajun and Creole dish with spaghetti, ground beef, sausage, flavorful and savory spices, onions, celery, and green peppers, commonly known as the holy trinity of Cajun cooking. The name “dirty” comes from the overall color that the dish takes on after cooking with ground beef, Andouille sausage, and Cajun seasoning.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

Ground beef: Use beef with a little fat. Fat gives the beef flavor. I usually purchase ground chuck or 85/15 beef, which is 85% lean and 15% fat.
Andouille sausage: If you prefer something a little less spicy, use Kielbasa or smoked chicken sausage.
Bell pepper: I like to use green bell pepper, but any color bell pepper will work. I had a little red bell pepper in the fridge, so I diced it up and added it.
Smoked paprika: This is not sweet or hot paprika. The peppers are smoked over an oak fire before grinding them, which adds a deep, earthy flavor.
Cajun seasonings: For a shortcut, purchase prepackaged salt-free Cajun Seasoning and use about a tablespoon.
Beef broth: Preferably low-sodium.

A single serving bowl full of dirty spaghetti with a Dutch oven full of it in the background.

How To Make Dirty Spaghetti

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

Brown the ground beef. About halfway through the browning process, add the andouille sausage.
Add the onions, celery, and bell peppers. Cook for a few minutes.
Reduce the heat and add the garlic, Worcestershire sauce, smoked paprika, oregano, basil, thyme, marjoram, and cayenne pepper. Cook for a minute while stirring.
Add the tomato sauce and beef broth. Bring it to a simmer and add the spaghetti. Simmer until the spaghetti is tender and most of the liquid is reduced.
Season to taste with salt and black pepper. Garnish with chopped fresh herbs.

Some of the steps for making dirty spaghetti. Brown the ground beef. About halfway through the browning process, add the andouille sausage.

Add the onions, celery, and bell peppers. Cook for a couple of minutes. Add the garlic, Worcestershire sauce, smoked paprika, oregano, basil, thyme, marjoram, and cayenne pepper. Cook for a minute while stirring.

Some of the steps for making dirty spaghetti. Add the tomato sauce, beef broth, and spaghetti. Simmer until the spaghetti is tender and most of the liquid is reduced.
Season to taste with salt and black pepper. Garnish with chopped fresh herbs.

Chef’s Advice

I have a fresh herb garden so that I can add fresh herbs anytime during the summer and fall. This is a great idea if you love to cook. Herbs add so much flavor and are so easy to incorporate.
Chop your onions, celery, and peppers (also known as the Holy Trinity) finely so you get a little bit in every bite.
After adding the spaghetti, stir the mixture frequently to prevent the pasta from sticking together.
For the ultimate Cajun experience, add chopped livers to the ground beef and cook them together. Rinse the livers in cool water and remove any connective tissue, fat, or green spots. The green spots are from the gall bladder, and they are quite bitter. Remember, chicken livers are completely optional.

A close up view of a Durtch oven full of dirty spaghetti.

More Cajun Recipes

Dirty Spaghetti

This Dirty Spaghetti is bursting with flavor from ground beef, andouille sausage, onions, celery, bell pepper, and garlic in a tasty blend of Cajun and Creole spices.

Print Pin Rate

Course: cajun main meal, dinner, one pot meal

Cuisine: Creole/Cajun

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 481kcal

Author: Beth Pierce

Ingredients

1 lb ground beef
8 ounces Andouille sausage
1 medium yellow onion, chopped
2 ribs celery, chopped
1 large green bell pepper, diced
3 cloves garlic, minced
2 teaspoons Worcestershire sauce
1½ teaspoons smoked paprika
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried marjoram
⅛ teaspoon ground cayenne pepper
1 (8-ounce) can tomato sauce
4 cups low-sodium beef broth
8 ounces uncooked spaghetti
salt to taste
freshly ground black pepper
chopped fresh thyme

Instructions

In a large skillet over medium heat, brown the ground beef. About halfway through the browning process, add the andouille sausage.
After 2 minutes, add the onions, celery, and green bell pepper. Cook for 3-4 minutes. Reduce the heat to low. Add the garlic, Worcestershire sauce, smoked paprika, oregano, basil, thyme, marjoram, and cayenne pepper. Cook for 1 minute while stirring.
Increase the heat to medium. Add the tomato sauce and beef broth. Bring the mixture to a simmer. Add the spaghetti and small amounts of water if needed to keep the pasta submerged, about ¼ cup at a time. Simmer until the spaghetti is tender and most of the liquid is reduced.
Season to taste with salt and black pepper. Garnish with chopped fresh herbs.

Notes

Store leftovers in an airtight container in the refrigerator.
Reheat in the microwave at 50% power for short increments until warm.

Nutrition

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Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.