Dirty Spaghetti
Dirty spaghetti with ground beef, Italian sausage, Cajun vegetables, and a savory roux-and-beef-stock gravy. The pasta finishes in the sauce for bold, comforting flavor.
Servings: 6
Ingredients
- 1 lb ground beef 80/20
- 1 lb mild Italian sausage casings removed if using links
- 1 yellow onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 stalks celery diced
- 1 tablespoon minced garlic
- ¼ cup tomato paste
- ¼ cup all-purpose flour
- 2 cups beef stock
- 1 teaspoon beef bouillon
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 1 tablespoon AP Seasoning
- 1 tablespoon Buttery Garlic Pepper Seasoning
- ½ teaspoon cayenne pepper or to taste
- 1 lb spaghetti
- ¼ cup sliced green onion
- Chopped fresh parsley for garnish
Instructions
- In a large Dutch oven over medium-high heat, brown the ground beef and Italian sausage together, breaking it up. Cook 8 to 10 minutes until well browned with fond on the bottom. Do not drain the fat.
- Add onion, both bell peppers, and celery to the meat. Season with half the AP Seasoning and cook about 5 minutes, until softened. Add garlic and cook 30 seconds.
- Stir in tomato paste and cook for 2 minutes, until it darkens.
- Sprinkle flour evenly over the meat mixture. Stir constantly for 2 to 3 minutes, until the flour smells nutty and no white flour remains.
- Pour in beef stock and add bouillon, scraping up the browned bits. Add smoked paprika, oregano, Buttery Garlic Pepper Seasoning, remaining AP Seasoning, and cayenne. Simmer about 10 minutes, until thickened to a gravy consistency.
- While the sauce simmers, cook spaghetti in salted water for 1 minute less than the package directions. Reserve 1 cup pasta water, then drain.
- Add spaghetti to the sauce and toss for about 2 minutes, adding a splash of reserved pasta water as needed until the noodles are coated and glossy.
- Remove from heat, stir in green onion, garnish with parsley, and serve.
Video
Notes
Ground beef and Italian sausage build the savory base. For more heat, increase the cayenne to taste. The roux-thickened sauce may need a splash of beef stock or water when reheating.
Nutrition
Calories: 650kcal
