Viral Dirty Spaghetti

Name: Viral Dirty Spaghetti
Cook time: 35 min
Total time: 35 min
Ingredients: 0.3 lb Spaghetti Noodles; 0.3 lb Ground Beef; 3oz Andouille Sausage, chopped smoked; 1/2 stalk of Celery; 1/8 Onion, half; 1/4 Bell Pepper, half red, half orange; 1/2 clove of Garlic; 1/4 cups Beef Broth; 2/3 tbsp Flour; 1/4 packet of Lipton Beefy Onion Soup Mix; 1/4 tsp Complete Seasoning; 1/4 tsp Cajun Seasoning; 1/4 tsp White Pepper; 1/2 tsp Italian Seasoning; 1/4 tbsp Worcestershire Sauce; 0.4 tbsp Tomato Paste; 2oz Diced Tomatoes; Some Parmesan Cheese, to top

This bold, savory spaghetti gets its deep flavor from browned ground beef, crispy smoked andouille, and a seasoned tomato gravy that clings to every strand. Bell pepper, celery, onion, garlic, beef broth, and a touch of parmesan round it out into a rich, comforting pasta dish with a Cajun-inspired kick.

This bold, savory spaghetti gets its deep flavor from browned ground beef, crispy smoked andouille, and a seasoned tomato gravy th... Show more

By camcancoook · Original recipe

Health Grade

C- · Balanced

Time

35 min

Price

2,40 €

Calories

1017 kcal

high protein

low sugar

comfort food

potluck

Method

Boil the water

Fill a large pot with water, season it generously with salt, and bring it to a full boil over high heat. You want enough water for the Spaghetti Noodles to move freely so they cook evenly and do not clump together.

Chop the vegetables

While the water heats, trim and finely chop the Celery, the Onion (half), and the Bell Pepper (half red, half orange). Peel and mince the Garlic. Keep the vegetables in one pile and the garlic separate so the garlic can go in later without burning.

Cook the spaghetti

Add the Spaghetti Noodles to the boiling water and stir right away so they do not stick. Cook until just shy of al dente, following the package time as a guide and checking a minute early. The pasta should still have a little bite because it will finish in the sauce.

Drain and reserve

Drain the spaghetti, reserving about 1 cup of the pasta water, then set the noodles aside. Do not rinse them; the starch on the surface helps the sauce cling better.

Brown the sausage

Heat a large skillet over medium-high heat. Add the Andouille Sausage (chopped smoked) and cook, stirring occasionally, until it is browned and a little crisp around the edges. Transfer the sausage to a plate, leaving the rendered fat in the skillet.

Brown the beef

Add the Ground Beef to the same skillet and break it up with a spoon. Cook until fully browned, letting some bits get deeper color for extra flavor. Keep the fat in the pan unless there is an excessive amount.

Season the meat

Sprinkle in the Complete Seasoning, Cajun Seasoning, White Pepper, and Italian Seasoning. Stir well so the spices coat the beef evenly and bloom in the hot fat for about 30 seconds.

Soften the vegetables

Add the chopped celery, onion, and bell peppers to the skillet with the seasoned beef. Cook, stirring often, until the vegetables start to soften and the onion looks slightly translucent.

Build the sauce

Stir in the minced garlic, Worcestershire Sauce, and Tomato Paste. Cook briefly, stirring constantly, until the garlic is fragrant and the tomato paste is fully worked through the meat and vegetables. Add the Diced Tomatoes and return the browned sausage to the skillet, then stir everything together.

Thicken and simmer

Sprinkle the Flour over the mixture and stir until no dry flour remains. Pour in the Beef Broth, add the Lipton Beefy Onion Soup, and stir well, scraping the bottom of the skillet so everything is fully combined. Let the sauce simmer until it thickens enough to lightly coat a spoon.

Toss the pasta

Add the drained spaghetti to the skillet along with a splash of the reserved pasta water. Toss until the noodles are fully coated and the sauce clings to them. Add a little more pasta water as needed to loosen the mixture so it looks glossy rather than dry.