Dirty Spaghetti combines ground beef, smoked sausage, peppers, onions and spaghetti in a rich, savory beef sauce. Everything gets tossed together until the noodles soak up that seasoned goodness, making this an easy and filling dinner the whole family can dig into.
INGREDIENTS
- 1 lb spaghetti
- 1 lb ground beef
- 12 –14 oz smoked sausage
- 4 tablespoon flour
- 2 tablespoon tomato paste
- 2 tablespoon minced garlic
- 1 small onion
- 1 green bell pepper
- 1 yellow bell pepper
- 3 cups beef broth
- 1 to 2 teaspoon Slap Ya Mama seasoning
- 1 teaspoon Italian seasoning
- 2 tablespoon Worcestershire sauce
DIRECTIONS
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package directions. Before draining, reserve about 1 cup of pasta water.
- If using smoked sausage, slice it into rounds. Heat a large skillet over medium-high heat and brown the sausage for about 3 to 4 minutes, flipping occasionally. Remove and set aside.
- Add the ground beef to the same skillet and cook over medium-high heat, breaking it apart as it browns. You don't need to drain the beef unless there is an excessive amount of grease.
- Sprinkle 4 tablespoons flour over the cooked beef. Stir thoroughly and cook for 1 to 2 minutes. The flour will absorb much of the beef drippings and eventually help thicken the sauce.
- Push the beef toward the sides of the skillet to create an opening in the center. Add 2 tablespoons tomato paste directly to the skillet and cook for about 1 minute. Stir it into the beef.
- Add the diced onion, green bell pepper, yellow or orange bell pepper and minced garlic. Cook for approximately 3 to 4 minutes, until the vegetables begin to soften.
- Pour in: tablespoons Worcestershire sauce, cups beef broth, teaspoons Slap Ya Mama seasoning, and teaspoon Italian seasoning. Stir everything together, scraping up any browned bits from the bottom of the skillet.
- Bring the mixture to a strong simmer and cook for approximately 5 to 8 minutes, stirring occasionally. You want the sauce to reduce and thicken, but don't cook away all the liquid.
- Add the browned smoked sausage back into the skillet and stir it through the beef mixture.
- Transfer the al dente spaghetti directly into the skillet. Toss thoroughly until every strand is coated with the beef mixture and savory sauce.
- If the spaghetti becomes too dry, add reserved pasta water ¼ cup at a time until you get the consistency you want.
- Give everything one final toss and serve immediately.
