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.

Course cajun main meal, dinner, one pot meal

Cuisine Creole/Cajun

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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